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PANNA 1889

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PANNA 1889

INGREDIENTS

100% sweet cream from Piemonte.

Senza conservanti carragenina aromi

Fiandino Farms' Panna 1889 is obtained from centrifuged milk that's 100% from Piemonte, which undergoes a "delicate" UHT process not compromising its unique organoleptic characteristics. 

After this process the cream is left to rest for 72 hours for the temperature to drop to 4°C at its core, slowly and without external intervention.

Panna 1889 must be kept in the refrigerator at + 4°C, its shelf life is 6 months.

CHOUX PASTRY

INGREDIENTS
103g classic Burro 1889 butter, 125ml water, 105g "0" flour that's suitable for beignets, 200g whole eggs, 2g sea salt


METHOD
Cook Burro 1889 with the water and salt at 100°C, add the flour and cook for 2-3 minutes. Cool the mixture down to 70°C, place in a stand mixer equipped with flat beater and add the whole eggs, previously mixed 5 or 6 times with the base dough using a spoon. The result will be a robust, homogeneous and glossy mixture.


CRAQUELIN WITH SALTED BUTTER 1889

INGREDIENTS
100g salted Burro 1889 butter, 50g sugar, 50g Trehalose, 90g beignet flour (160w), 1 vanilla stick, 5cl water


METHOD
After having softened Burro 1889, add all the ingredients together into a stand mixer and quickly mix until a homogeneous mixture is obtained. Spread at a thickness of 1.5/2 mm between two sheets of baking paper. Chill and keep at -20°C. Cooking: dress the beignets on a micro-perforated mat, place a disk of craquelin dough on its surface, with a diameter 2 mm greater than the beignet and bake in a static oven at 215°C for 14/16 minutes. Once cooked, chill.


SUGAR-FILLED WHIPPED CREAM

INGREDIENTS
1000 ml Panna 1889, 50g fine sieved sugar, 50g Trehalose


METHOD
In a very cold bowl, mix Panna 1889 with the two ingredients using a silicone rubber spatula until the mix is completely homogeneous. Whip in a stand mixer or in a whipped cream machine, both previously cooled down to 0°C. Cut the beignet horizontally at 2/3, fill the bottom with lemon or raspberry Italian pastry cream. Using a 10/12 nozzle, dress with a column of cream, going around 3 times, so as to provide a vertical dimension to the filling. Cover with the remaining beignet and decorate to taste with fruit, icing sugar or leave just plain.


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