“PASTELLO” (WATER AND FLOUR) INGREDIENTS
Flour g 700
Water g 350
Salt g 30
“PANETTO” (FLOUR AND BUTTER) INGREDIENTS
Butter g 1000
All-purpose flour g 300
INGREDIENTS LIGHT VANILLA CREAM
Cream g 1000
Moussecream g 120
Custard g 300
Vanilla Delipaste g 40
PROCEDURE PUFF PASTRY
Sprinkle the flour onto the cooking table. Add water and salt. Prepare the dough and knead for about 10 minutes. The dough must not look smooth. Cover the dough with wrap.
Sprinkle the flour onto the cooking table, mix it with butter and blend accurately. Place the water and flour dough on baking paper and close with another sheet of paper, giving the flour and butter ball a rectangular shape. Put the ball into the fridge and let it harden for about 1 hour. Flatten the dough down to a 1 cm thickness and place the flour and butter block into its center. Wrap the block with the dough layer’s extremities, so as not to let the block come out. Prepare puff pastry with the six rounds technique. Bake at 200°C for 15 minutes.
LIGHT VANILLA CREAM
Blend cream and Moussecream accurately, let them cool down and then whip. Mix with custard blended with Vanilla Delipaste. Stir delicately.
STRUCTURE OF THE CAKE
Alternate the layers of puff pastry with just as many layers of light vanilla cream, adding Amarena Fabbri as you wish. Sprinkle with powdered sugar and decorate with Amarena Fabbri.