BIGNÈ ED ÉCLAIR PASTE Water g 500 Milk g 250 Salt up to g 15 Granulated sugar g 15 Butter g 300 Flour g 450 Whole eggs 15 GIANDUJA MOUSSE Cream g 500 Pannamousse g 35 Pastovopan g 40 Gianduja Delipaste g 50 ZABAGLIONE CREAM Custard g 1000 Zabaglione Delipaste g 60 VANILLA CREAM Custard g 1000 Vanilla Delipaste g 60
BIGNÈ ED ÉCLAIR PASTE In a saucepan,bring water, milk, salt, sugar and butter to a boil. Sieve the flour in the liquid, remove it from the fire and blend in the eggs using the cutter. Bake at 220°C, then turn it down to 200°C with the vapor valve closed for 5 minutes. Finally, open the valve and complete the baking. Bignès and éclairs may be filled and decorated as you wish. Here under you may find some combinations. WITH GIANDUJA MOUSSE Dissolve Pannamousse into the cold cream and add Pastovopan. Whip the mixture partially in the planetary mixer. Add Gianduja Delipaste stirring from the bottom upwards (if necessary, heat the Delipaste in the microwave). STRUCTURE OF THE CAKE Fill the pastry with the gianduja mousse and let it cool down. Frost only the upper part as you wish with chocolate frosting heated at about 40-45°C. WITH ZABAGLIONE CREAM Heat the cream at 35°C and pour it onto the Zabaglione Delipaste. Stir and put it into the fridge. STRUCTURE OF THE CAKE Fill the cake with zabaglione cream and Amarena Fabbri as you wish. Blast chill and frost only the upper part with Amarena Fabbri Topping heated at about 30-35°C. WITH VANILLA CREAM Heat the cream at 35°C and pour it onto the Vanilla Delipaste. STRUCTURE OF THE CAKE Fill the cake with vanilla cream and fruit as you wish. Blast chill and frost only the upper part with cream or topping as you wish.
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