Knead until you obtain a smooth dough. Add the water gradually. Wrap well and put in the refrigerator for 3 hours at 5°C.
Spread at 2/3 of the rolled out dough. Fold the dough in 3. Twice-fold in 3 times and leave to rest for 2 hours in the refrigerator at 5°C. Fold once more in 3 parts and roll out at 10 mm. Cut into 5 cm diameter circles. Also cut a circle in the middle of 2 cm diameter. Keep cool at 5°C.
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.
Beat together. Pour the hot milk on the egg mixture and bring to a boil.
Pour the milk-egg mixture on the chocolate and mix well.
Put in the refrigerator for 4 hours at 5°C.
Fondant sugar dough with chocolate
Bring to a boil until you obtain a syrup.
Mix in and add the syrup. Use at 35°C.
Finish with the fondant sugar dough with chocolate and milk Callebaut® Crispearls™ CEM-CC-M1CRISP.