THE PURE ITALIAN CREAM

The whipping cream par excellence, which inspires your creativity at all stages. Ideal for garnishing and decorating, it guarantees excellent performance even in covertures and fillings.

The whipping cream par excellence, which inspires your creativity at all stages. Ideal for garnishing and decorating, it guarantees excellent performance even in covertures and fillings.

THE PURE ITALIAN CREAM

"WHITE" SAINT HONORE CAKE

Ricepe

Ingredients

For the choux paste

  • 20 cl of water
  • 150 g of flour
  • 120 g of butter
  • 6-7 eggs
  • 1 pinch of salt
  • 1 vanilla bean

For the base of the cake

  • 300gr of puff pastry

For the white chocolate crème patissière

  • 6 eggs
  • 150 g of sugar
  • 50 cl of milk
  • 40 g of flour
  • 1 vanilla pod
  • 100 g of white chocolate
  • 20 cl of Pristine Whipping Dairy 35%

Ingredients Chantilly cream

  • 30 cl of Pristine Whipping Dairy 35%
  • 50 g of icing sugar

Decoration

  • 50 g of pralined hazelnuts
  • 100 g of white chocolate

Preparation of choux dough and the base of the cake

Pour the water and vanilla into a pot and boil. Add the butter until it melts, then the salt and sugar. e lo zucchero. Quando il burro risulterà completamente fuso, eliminare la vaniglia e aggiungere la farina. Mescolare bene fino al completo assorbimento e ottenere una pastella liscia e densa. Lasciate intiepidire e aggiungere le uova intere, una alla volta, amalgamando con una frusta per farle assorbire. Stendere la pasta sfoglia allo spessore di 2-3 mm circa, ritagliare un disco del diametro di 22 cm circa, adagiarlo sopra una teglia e bucherellarlo. Riempire una sac a poche con la pasta choux e adagiatela sul perimetro del disco di pasta sfoglia. Spolverate con lo zucchero a velo e cuocete in forno preriscaldato a 180° per 30 minuti. Usare il resto della pasta choux, su un’altra teglia rivestita di carta da forno, per creare dei bignè del diametro di 2,5-3 cm. Cuocere i bignè in forno ventilato preriscaldato a 200° per 20-25 minuti.

Preparation of white chocolate crème patissière

Amalgamare i tuorli con lo zucchero, aggiungendo la farina. Scaldare il latte in un pentolino, con l’aggiunta della polpa ed il baccello di vaniglia. Portare il latte a sfiorare il bollore, e rimuovere il baccello. Versare i tuorli nel latte e mescolare con una frusta. Terminare la cottura della crema sempre mescolando fino a che non si sarà addensata. Togliere la crema dal fuoco, aggiungere il cioccolato bianco tritato e mescolare fino al suo completo scioglimento. Lasciare raffreddare ed unire la panna Pristine Whipping Dairy 35% montata a parte.

Chantilly cream preparation

Iniziare a montare la panna Pristine Whipping Dairy 35%, quando sarà semi montata unite lo zucchero a velo e continuate a lavorare fino ad ottenere una consistenza morbida.

Assembly

Farcire i bignè con la crema pasticcera, praticando un foro sul fondo. Distribuire il resto della crema sulla base della torta, negli spazi liberi tra i cerchi di pasta. Posizionare sul bordo gli choux. Decorare a piacimento il centro della torta con la panna Pristine Whipping Dairy 35% montata fino a ricoprire perfettamente la superficie.

Decoration

Sciogliere il cioccolato bianco a bagnomaria, stenderlo su carta acetata e coppare 10 dischetti mentre si sta raffreddando. Applicare una punta di panna sugli choux per fissare i dischetti di cioccolato. Cospargere con le nocciole pralinate tritate a piacimento.

"WHITE" SAINT HONORE CAKE

Ricepe

Ingredients

For the choux paste

  • 20 cl of water
  • 150 g of flour
  • 120 g of butter
  • 6-7 eggs
  • 1 pinch of salt
  • 1 vanilla bean

For the base of the cake

  • 300gr of puff pastry

For the white chocolate crème patissière

  • 6 eggs
  • 150 g of sugar
  • 50 cl of milk
  • 40 g of flour
  • 1 vanilla pod
  • 100 g of white chocolate
  • 20 cl of Pristine Whipping Dairy 35%

Ingredients Chantilly cream

  • 30 cl of Pristine Whipping Dairy 35%
  • 50 g of icing sugar

Decoration

  • 50 g of pralined hazelnuts
  • 100 g of white chocolate

Preparation of choux dough and the base of the cake

Pour the water and vanilla into a pot and boil. Add the butter until it melts, then the salt and sugar.

When the butter is completely melted, remove the vanilla and add the flour. Mix well until completely absorbed

you've got a smooth and dense batter. Leave to cool, then add the eggs, one at a time, using a whisk to mix them in.

Roll out the puff pastry to a thickness of about 2-3 mm, cut out a disc with a diameter of about 22 cm,

place it on a baking sheet and prick it. Fill a sac a poche with choux dough and place it on a baking sheet and prick the

pastry. Sprinkle with icing sugar and bake in a preheated oven at 180 degrees for 30 minutes.

Use the rest of the choux dough, on another baking sheet lined with baking paper, to create cream puffs with a diameter

of 2.5-3 cm. Bake the cream puffs in a preheated ventilated oven at 200 degrees for 20-25 minutes.

Preparation of white chocolate crème patissière

Mix the egg yolks with the sugar while adding the flour. Heat the milk in a saucepan, with the addition of the vanilla’s

pulp and pod. Bring the milk to boil and remove the pod. Pour the yolks into the milk and mix with a whisk.

Finish cooking the cream, stirring until it has thickened. Remove the cream from the heat, add the chopped white chocolate

and stir until it is completely dissolved. Let it cool and then add Pristine Whipping Dairy 35% cream, whipped separately.

.

Chantilly cream preparation

Start whipping the Pristine Whipping Dairy cream 35%, when it is semi-whipped, add the icing sugar

and continue to work until you get a soft consistency.

Assembly

Fill the cream puffs with crème patissière, making a hole in the bottom. Distribute the rest of the cream on the base

of the cake, in the free spaces between the circles of dough. Place the choux on the edge.

Decorate the center of the cake with Pristine Whipping Dairy 35% whipped cream until it perfectly covers the surface.

Decoration

Melt the white chocolate in bain-marie, spread it on acetate paper and cup 10 disks while it is cooling.

Apply a bit of cream on the choux to fix the chocolate disks.

Sprinkle the chopped pralined hazelnuts.