It is called Energ-EAT and was created by Andrea Sacchetti of the New World Pastry Shop in Prato. To enjoy a dessert while walking, in complete safety
An "energy bar" covered with chocolate, rich in vitamins, minerals and antioxidants, with the right amount of fiber, but above all good, as befits a dessert to take with you during the trek. A new decidedly contemporary single-portion dessert created by Andrea, the Sacchetti Junior, who for years has been working alongside his father Paolo, long-time master pastry chef and soul of New World Pastry in Prato. "Energ-EAT is an idea of Andrea, he thought and wanted it, we tried it together, it convinced me very much", says Paolo, famous worldwide for Prato peaches and other jewels of Prato pastry.
«A dessert based on passion fruit, hazelnuts, quinoa, sunflower seeds, all highly antioxidant, energetic and healthy products without forgetting the pleasure and sweetness of milk chocolate, says Andrea Sacchetti. The inspiration comes from the desire to offer something innovative that intrigues not only our customers, but also those who perhaps harbor some mistrust towards sweets. This is how Energ-EAT was born. The small takeaway dessert that winks at health lovers but satisfies the sweet tooth and will be presented at the 2020 edition of eatPRATO, which is all played on the path and ends with the national day of urban trekking.
Here's where to prepare it, with its original recipe – but better go and taste it live
For the crunchy base
120 g puffed rice
40 g puffed quinoa
40 g sunflower seeds
1 g fleur de sel
250 g 38% milk chocolate
150 g hazelnut paste
Mix the tempered chocolate with the hazelnut paste then mix with the other ingredients. Once the mixture is homogeneous, spread in a 30 × 30 square with a thickness of 1 cm. Leave to crystallize and cool to 10 ° -14 ° C.
For the passion fruit toffee
400 g cream
100 g glucose 38 de
260 g sugar
210 g passion fruit pulp
30 g butter
30 g cocoa butter
4 g citric acid in solution with water 1: 1
Bring the cream, sugar and glucose to 110 ° C, then pour the butter and passion fruit pulp into the mixture and bring everything to 121 ° C and finally add the cocoa butter and citric acid, leaving on the fire . Once homogeneous pour into a square to have a thickness of about half a centimeter. Leave to cool for 24 hours at room temperature. The next day, cut strips half a centimeter wide and put them all in a row on the crunchy bottom, leaving a little space between one and the other.
For the praline peanut cremino
350 g praline peanut paste
350 g milk chocolate 38%
140 g cocoa butter
Mix the ingredients together and melt at 45 ° C, then temper by cooling everything to 26 ° C. Finally, pour into the framework so that the cremino fills the spaces between the strips of toffee. Once cold, cut the desired size of the bar and finally glaze with 38% milk chocolate and decorate with hazelnuts.
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