Palline
Difficulty level
Ingredients
| IRCA GENOISE CHOC | g 500 |
| eggs | g 300 |
| unsalted butter 82% fat | g 200 |
Preparation
Assemble all the ingredients in a planetary mixer for 8-10 minutes, then place the whipped dough in lightly buttered silicone molds. Cook at 160 ° C for about 15/20 minutes. Put in negative temperature once the cakes are cooked.
Ingredients
| milk | g 200 |
| PASTA AROMATIZZANTE LAMPONE | g 35 |
| LILLY NEUTRO | g 50 |
| SINFONIA CIOCCOLATO BIANCO | g 350 |
| liquid cream 35% fat | g 300 |
Preparation
Heat the fresh milk slightly and add the Lilly Neutro then the white chocolate and make a ganache. Finally insert the Joypaste Pastry Lampone and the cream at a temperature of about 5 ° C. Mix well with a blender then pour into DOBLA TRUFFLE SHELL DARK cups. Put in low temperature.
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO | g 500 |
| nibbed raw almonds | g 100 |
Preparation
Melt the WHITE CHOCOSMART in the microwave, add the almond grain and mix.
Use at a temperature of 28-30 ° C.
Ingredients
| FRUTTIDOR MIRTILLO | To Taste |
Preparation
Fill the cake with smoothie FRUTTIDOR MIRTILLO
Remove the cake from the mold, still frozen soak it in the white cover.
Insert the FRUTTIDOR MIRTILLO smoothie into the cake slit and then cover with a little BLITZ.
Spray the balls of DOBLA stuffed with dark brown velvet-effect cocoa butter and place on the cake.
Pastry Chef and Gelato Maker
