Truffle rose and cocoa with thermomix

Preparation of Flor de cacao and truffle with thermomix

CREEPS

1. We sift the dry ones (flour, cocoa, cornstarch, yeast and salt), to the glass,
2. 10 seconds / speed 8. We separate
3. Butterfly in blades, eggs and sugar in a glass,
4. 4 minutes / speed 3’5,
5. now half the milk,
6. 10 seconds / speed 3’5,
7. then half of the reserved dry ingredients,
8. 5 seconds / speed 3’5,
9. now the remaining milk,
10. 5 seconds / speed 3’5,
11. we finished with the dry ones,
12. 5 seconds / speed 3’5,
13. finally the melted butter and boiling water,
14. 5 seconds / speed 3.
15. We reserve from 30 min to 1 hour in the fridge
16. Frying pan over moderate heat, add a ladle of dough, when it starts to bubble, turn around, let it cook for 1 minute and remove. We are piling the creeps one on top of the other. We repeat the same operation until we finish with the dough.
17. Let it cold down

STUFFED

1. Butterfly in blades, cream, cocoa and glass to the glass,
2. We ride at speed 3’5.
3. we set aside

FORMED

1. Cut each creep in half, spread each half with the truffle, insert them over the other half (see photo), when we have 3 pieces, twist and leave half uncovered, to link another 2 halves.
2. In total we will have made 5 halves. At this time, we take it to the serving plate, spread another half with the truffle, and place it around the ones we have on the plate.
3. We repeat the operation until we finish with the creeps.
4. We put an adjustable ring or mold, lined walls with acetate (failing that with baking paper), with the truffle that we will have left over, we lightly fill the holes in the flower.
5. We have been in the fridge for a few hours, with the intention that the structure of the cake settles.
6. Then, we unmold, sprinkle cocoa on the surface, and enjoy
7. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION.