CASTAGNOLE WITH MAXIMO
Ingredients
| MAIN DOUGH | ||
| 310 | g | Mix Maximo gluten free |
| 50 | g | cocoa butter |
| 500 | g | water |
| 3 | g | salt |
| EMULSION | ||
| 500 | g | whole eggs |
| 200 | g | sunflower oil |
| 80 | g | egg whites |
Preparation
SCALDING: Bring the water, cocoa butter, and salt to a boil; in the meantime, sift the mix to aerate it. Remove from the heat and add the mix. Transfer the mixture to the stand mixer with the paddle attachment and let the steam dissipate until the dough reaches 50–60°C (122–140°F).
INCORPORATION: Prepare the emulsion with the oil separately and slowly incorporate it into the dough in a thin stream.
PIPING: Pipe the choux onto a baking tray using a piping bag fitted with a 10 mm plain tip.
BAKING: Fry in oil at 170–175°C (338–347°F).
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
