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 squares of 5 x 5 cm. Also cut a square in the middle of 2.5 x 2.5 cm. Keep cool at 5°C.
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.
White chocolate bavarois
Bring to a boil and pour half of it on the egg mixture. Bring to 85°C.
Pour the milk-egg mixture on the chocolate and mix well.
Add and mix well. Leave to cool to 35°C.
whipped cream 35%
Leave to rest overnight in the refrigerator at 5°C.
Jura Point White & Dark
Finish with red fruits and a Jura Point White & Dark Callebaut® CHX-DC-10625.