Bignè crema e cioccolato
Bignè crema e cioccolato
Ingredienti
Ingredienti: PER I BIGNE’: 100 g acqua 100 g burro 2 g sale fino 100 g farina 00 W 150-160 163 g uova intere PER LA CREMA PASTICCERA: 500 g latte fresco intero 125 g panna fresca 125 g tuorli 150 g zucchero 35 g amido di mais 15 g amido di riso Nr 1 bacca vaniglia Nr 1 buccia di limone 1 g sale PER LA GLASSA AL CIOCCOLATO: 170 g latte 220 g panna 190 g zucchero 140 g cioccolato 58% 75 g cacao 90 g zucchero 20 g fecola 100 g uova intere 85 g panna
Categoria
Tempo preparazione
10-20 min
Ricetta di
Corso
Descrizione
Bignè con crema pasticcera e glassa al cioccolato fondente
Bignè con crema pasticcera e glassa al cioccolato fondente
Preparazione
PER I BIGNE’: unire i primi 3 ingredienti, portare il tutto a bollore, unire la farina e cuocere sempre sul fuoco per 2 minuti circa. Trasferire il composto in planetaria e unire poco per volta le uova intere, fino ad ottenere un composto liscio e cremoso. Stendere su teglie con carta forno con bocchetta liscia n° 10. Cottura: 180°- 200° per 15 minuti con valvola chiusa i primi 5 minuti. CREMA PASTICCERA : in un pentolino unire il latte, la panna, la bacca di vaniglia, la buccia di limone e metà dello zucchero; nel frattempo fare una pastella con i tuorli lo zucchero e gli amidi. Girare fino ad ottenere un composto liscio. Quando il latte arriva a bollore stemperare il composto, unire e cuocere sul fuoco fino a leggero bollore; versare su una teglia; coprire con pellicola. GLASSA AL CIOCCOLATO: in un pentolino unire latte, panna e lo zucchero. Portare il tutto a bollore. Nel frattempo fare una pastella con le uova lo zucchero e la fecola. Versare un po’ di latte nella pastella e stemperare. Unire il tutto alla pentola del latte e aggiungere cioccolato e cacao. In ultimo far raffreddare il composto e unire la panna fredda. Coprire con pellicola.
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