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.
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.
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.
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.