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Maestro Davide Comaschi
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Late Mandarin Bignè

Pasticceria
Ingredientes

Choux

  • Water g. 90
  • Milk g. 240
  • Salt g. 3
  • Sugar g. 10
  • Butter g. 365 F
  • Flour 320W g. 230
  • Eggs g. 860

Custard cream 

  • Milk g. 1.000
  • Pod of vanilla 1
  • Egg yolks g. 300
  • Sugar g. 240
  • Rice starch g. 100

Hazelnut mousse

  • Custard cream g. 400
  • Milk chocolate - power 41 g. 400
  • Hazelnut paste g. 160
  • Gelatine in powder g. 7
  • Water g. 35
  • Cream semi-whipped g. 800

Mandarino tardivo di Ciaculli

Profumi d’Italia Late Mandarin of Ciaculli Cesarin g. 500

Preparación

Choux

In a saucepan pour water, milk, salt, sugar and butter. Bring to a boil then add the flour and cook until the mixture doesn’t stick anymore on the edges of the saucepan. Pour into a mixer with the paddle attachment and add the eggs little by little. Fill up the cookmatic and bake for 8 minutes at 210 C.

Custard cream 

In a saucepan bring the milk and vanilla to a boil. In the meanwhile mix the starch with the sugar and egg yolks. Dissolve the dry mix into the hot milk and cook the custard cream until thick. Cover with plastic wrap in direct contact and cool down in a positive blast chiller.

Hazelnut mousse

In a bowl, heat up the custard to 35 ºC. Add the previously rehydrated and dissolved gelatine. Add the hazelnut paste and milk chocolate. Emulsify the mix using a cutter. Add gently the semi-whipped cream. Cover with plastic wrap in direct contact and leave to rest in the refrigerator.

Mandarino tardivo di Ciaculli

Mix well Profumi d’Italia Late Mandarin of Ciaculli with a hand blender. Fill up the choux with the hazelnut mousse and then add the Profumi Late Mandarin of Ciaculli using a pastry bag with a round nozzle.

 

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