Recipe Fluffy Rainbaw Balls

To prepare this dish

Ingredient list

FRITTER DOUGH

230 g Elle & Vire gourmet butter 82% fat
830 g strong flour (T45, approximately 14% protein)
19 g salt
65 g sugar
20 g yeast
2 g vanilla extract
150 g milk
30 g egg yolks
190 g whole eggs

CARAMEL FILLING

150 g Soft style cream cheese
225 g Excellence whipping cream 35% fat
90 g Elle & Vire gourmet butter 82% fat
55 g milk
55 g glucose (1)
120 g glucose (2)
110 g sugar
2,5 g fleur de sel
1 vanilla pods

PISTACHIO FILLING

200 g Soft style cream cheese
30 g milk
25 g sugar

VANILLA FILLING

200 g Soft style cream cheese
0,5 g vanilla powder
2 g orange zest
2 g orange blossom water
20 g sugar

STRAWBERRY FILLING

150 g Soft style cream cheese
500 g strawberry puree
100 g IQF raspberry pieces
110 g sugar
15 g pectin NH

CHOCOLATE FILLING

110 g Soft style cream cheese
175 g Excellence whipping cream 35% fat
250 g chocolate (67% cocoa)
125 g milk

FINISHING TOUCHES

SQ concentrated butter 99.9% FAT

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Soft style cream cheese

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   FRITTER DOUGH

   Using the dough hook, combine the flour, salt, sugar, and yeast, incorporating the liquids little by little on speed 1 for 8 minutes.

   Then knead on speed 2 for 4 minutes.

   Add the butter on speed 1 and knead for 6 minutes then continue kneading on speed 2 for 8 minutes.

   Let rise for 1 hour, punch down and refrigerate overnight.

2. 2

   CARAMEL FILLING

   Coating· QS white sesame seeds

   Heat the cream, milk, glucose (1) and vanilla.

   Heat the glucose (2) and sugar to 200°C and deglaze with the hot infused cream.

   Heat to 105°C. At 70°C, add the butter, fleur de sel, cream cheese then blend using a hand mixer.

   Refrigerate overnight.

3. 3

   PISTACHIO FILLING

   Coating· QS chopped pistachios

   Combine all ingredients and set aside in the refrigerator.

4. 4

   VANILLA FILLING

   Enrobage :

   200 g de sucre

   4 g de poudre de vanille

    

   Mélanger tous les ingrédients ensemble, réserver au réfrigérateur.
5. 5

   STRAWBERRY FILLING

   Coating·

   200 g sugar

   80 g SOSA strawberry powder

    

   Heat the strawberry puree and raspberry pieces.

   At 40°C, add the sugar combined with the pectin and bring to the boil.

   Let cool, combine with the cream cheese and refrigerate.

6. 6

   CHOCOLATE FILLING

   Coating·

   200 g sugar

   ·20 g cocoa powder

    

   Bring the milk to the boil, pour over the chocolate, stir to combine, add the chilled cream and blend with the soft cream cheese using a hand mixer.

   Refrigerate.

7. 7

   FINISHING TOUCHES

8. 8

   COOKING AND FILLING

   Divide the fritter dough into 15 g balls.

    

   For the pistachio and caramel balls, moisten the balls of dough and roll them in their respective coatings. Let rise at 28°C for approximately 45 minutes.

   Let rest at room temperature for approximately 10 minutes (so that the dough cools down).

   Heat the butter to 175°C in a large pan. Fry the fritter balls, turning them to colour them evenly. Drain the fritters and let cool.

   Using an 8-mm tip, pipe 20 g of filling into each fritter ball.

   Roll the chocolate, strawberry and vanilla filled fritter balls in their respective coatings. 28FLUFFYrainbaw balls

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A few words about the author…

Nicolas Boussin