Black Forest Creative - Puratos

Ingrédients

Working Method

Crumble for choux paste

Use the mimetic incorporation at room temperature.
In a mixing bowl with a paddle attachment, mix all ingredients together.
Laminate the dough at 2mm in between two baking paper
Cut the size needed and freeze.

Choux Paste

In a mixing bowl with a paddle attachment mix all the ingredients together for5mn at maximum speed.
Pipe the choux paste add the crumble and bake.

Cocoa Sponge

Whip all ingredients together for 6 minutes at high speed.
Spread on one tray 60X40 and bake.

Chocolate custard

In a mixing bowl with a whisk attachment, mix the water and cremyvit togetherfor 5mn at medium speed.
Add the melted chocolate.

Soaking syrup

Bring water and sugar to a boil. let cool down and add the starfruit griotte

Filling

Spread 0,5cm thick layer on top of the presoaked sponge and freeze.

Whipped cream

Whip the Passionata at medium speed to a stiff peak.

Chocolate Shavings

Spread a thin layer of tempered chocolate on a marble slab let it set beforescapping.

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