STREUSEL:
90 gr. butter
110 g. cane sugar
100 g. "00" flour
20 gr. Cocoa
1 g. salt
Mix all the ingredients in a planetary mixer with shield until the mixture thickens, then spread between two sheets of very thin (about 1,5mm) baking paper and place in the freezer for 10 minutes; cup discs with a diameter of 5 cm and keep in the fridge until used with contact film.
CHOUX TRUFFLES:
60 g. Waterfall
60 g. Milk
60 gr. Butter
70 g. Flour 0
110 g. Egg
5 gr. sugar
3 gr. Fine salt
In a saucepan, combine the water, milk, butter, salt, sugar and bring to the boil.
Separately sift the flour and, initially mixing vigorously with a whisk, pour the powder over the boiling liquids; as soon as everything is curdled, continue to mix the "Polentino" with a wooden spoon until it detaches from the sides. Transfer everything to the planetary mixer and cook for 5/10 minutes, then start adding the previously mixed eggs, slowly, mixing everything with a leaf (or shield in the planetary mixer) until completely absorbed. Transfer the choux into a bag with the desired tip and dress it with a diameter of 4 cm and 3 cm in height on silpat or oven paper well distanced from each other; place the streusel discs on top and bake in a preheated oven at 250°, lowering the temperature to 180° until the choux have a uniform hazelnut color (about 25/30 minutes), opening and closing the pan from time to time for the last 10 minutes. oven door to let the steam out (they must dry otherwise they will go down as they cool) then remove from the oven and let them cool on a rack so that they finish drying underneath as well.
PAMPEPATO CHOCOLATE MOUSSE:
280 g. chocolate 70%
400 gr. cream
80 g. Waterfall
80 gr. Honey
40 g. Cooked must
140 g. Yolk
50 g. Egg white
50 g. Toasted peeled almonds
50 g. Toasted peeled hazelnuts
25 g. Toasted pine nuts
5 gr. Black pepper powder
2 gr. Nutmeg Powder
2 gr. Cinnamon powder
2,5 g. Soluble coffee
Whip egg yolks and egg whites in a planetary mixer with a whisk. Pour over a boiling syrup of water and honey, then continuing to whisk, add the cooked must and instant coffee, whisking until cool; slowly add the melted chocolate at 45°; lighten everything by adding the semi-whipped cream and finally add the dried fruit chopped with a knife and the spices. put in a few sacs.
OIL FROSTING
500 g. White chocolate
150 g. Peanut seed oil
Melt the chocolate at 45° in the microwave and add the peanut seed oil from the red fat-soluble colouring.
Keep at a temperature of about 32°
ASSEMBLY:
Fill the truffles (piercing them in the lower part) first with a teaspoon of pomegranate seeds and then with the almond yoghurt mousse and finally with the Pampepato mousse; place them in the freezer for 15 minutes then glaze them on a grill. Store the truffles in the refrigerator until use.
COMPLETION OF THE DISH:
Pour onto a dark plate with a spoonful of Yogurt on top, creating a splash effect, then place the truffle, then add the pomegranate grains and decorate with white chocolate and silver powder.
