Black Forest Craquelin - Sustainable

• Boil water, margarine, salt and sugar.
• Once margarine has melted add flour and stir vigorously to combine. Continue to stir until forms a mass and pulls away from the sides of the pan.
• Transfer the dough to the mixer and mix on medium speed with the paddle add the eggs slowly while mixing.
• Pipe the dough into desired shape and size.
• Place a disk of the crumble on top and bake.

25 - 30 Min.

• Mix all Ingredients together to obtain a dough.
• Roll to 3mm or less and let cool the dough in the fridge or freezer before cutting the rounds that fits in the choux dough.

• Mix the Cremyvit and water with a whisk for about 3 min, let rest the cream for 5 min and mix again for 2 min at medium speed.
• Melt Belcolade Noir Selection Drops Cacao-Trace at 40-45°C and mix with Cremyvit to smooth.
• Fill a pipping bag fitted with chosen pipping tip.

• Whip Ambiante at medium speed for about 4 minutes to a soft peaks and fill a pipping bag fitted with a star pipping tip and set aside.

• Cut Choux in half and fill each bottom shell with a 10g of Topfil Plus Cherry and 20g of Chocolate Pastry Cream.
• Top with second half choux and pipe an Ambiante Rosset.
• Decorate with Chocolate pieces and Fresh or maraschino cherries.