Pier and Nicola in another hilarious adventure: this time, Nicola learns the existence of the ‘hangry girlfriend’ (angry + hungry). For Valentine’s Day, the request is clear: if she’s not fed right away, there will be trouble… and pain ahead! Will our heroes, here in the kitchens of Inalca Food and Beverage, manage to cook something that satisfies the hangry girlfriend?

Choux Pastry
Ingredients: Eggs 120 g, all-purpose flour 77 g, water 62 g, whole milk 62 g, butter 55 g, salt 2.5 g, sugar 8 g

Craquelin
Ingredients: Sugar 80 g, all-purpose flour 80 g, butter 60 g, red food coloring (to taste)

Pastry Cream
Ingredients: Whole milk 500 g, sugar 130 g, egg yolks 125 g (about 7 yolks), all-purpose flour 40 g, vanilla bean ½, lemon zest ½, whipped cream 300 ml

Raspberry Coulis
Ingredients: Sugar (to taste), raspberries 250 g, orange or lemon juice (to taste), lemon zest (to taste)

In a saucepan, bring water, milk, butter, salt, and sugar to a boil. Add the flour and stir until a dough forms. Let it cool slightly, then add the eggs one at a time. Pipe the dough into small mounds on a baking sheet and bake at 200°C for 25-30 minutes.

Craquelin
Mix butter, sugar, and flour, then add food coloring. Roll out the dough, make it cold ,cut into circles, and place them on top of the choux before baking.

Pastry Cream
Heat milk with vanilla and lemon zest. Whisk together egg yolks and sugar, then add flour. Gradually pour in the hot milk mixture. Cook until thickened, then let cool and fold in whipped cream.

Raspberry Coulis
Cook raspberries with sugar, citrus juice, and zest. Blend and strain, then let cool.

Assembly
Cut the choux, fill with pastry cream, and drizzle with raspberry coulis.


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