Lovissimo Choux craquelin

Mix the flour with butter. Add yolks and icing sugar. Knead until a dough consistency is reached. Roll out the dough between two perforated silicone mats to 5mm thickness, cut out the discs and bake them at 180 ºC for 15 minutes.

Bring to boil water, milk and butter with salt. Add flour and make a dough. Put the dough into a mixer and cool it down to 60ºC, then add the eggs, one by one, mixing constantly. Shape the profiteroles using piping bag.

Mix together all the ingredients. Roll out the mass between two silicone mats to 2 mm thickness and cut out the discs. Put the discs of craquelin onto the choux pastry and bake at 160ºC for 45 minutes.

Soak gelatine in cold water. Boil the pure, add the soaked gelatine and then pour into a mould and freeze.

Soak gelatine in cold water. Boil the cream (1) with sugar, add the soaked gelatin and then mascarpone and stir until smooth. Combine with butter cookie paste and cold cream (2), mix well and put in the refrigerator for min. 12 h. Whip it in a mixer on medium speed and use to fill profiteroles.