RED FRUITS TARTLET - MOTHER'S DAY
Red fruits single-serve with a slight citrus aroma
Difficulty level
Red fruits single-serve with a slight citrus aroma
Ingredients
| AVOLETTA | g 550 |
| type 0 white flour | g 50 |
| cornstarch | g 50 |
| VIGOR BAKING | g 4 |
| egg whites | g 370 |
| unsalted butter 82% fat | g 120 |
Preparation
-Combine all the dry ingredients and mix well.
-Ass the egg whites and mix using a whisk.
-Add the melted butter and mix well.
-Spread over a 60x40 tray with parchment paper.
-Bake for 10 minutes at 180-190°C.
Ingredients
| full-fat milk (3,5% fat) | g 150 |
| JOYPASTE VANIGLIA BIANCA | g 10 |
| LILLY NEUTRO | g 35 |
| SINFONIA CIOCCOLATO BIANCO 33% | g 325 |
| liquid cream 35% fat | g 300 |
Preparation
-Add JOYPASTE to milk and bring the mixture to a boil.
-Add LILLY NEUTRO and mix using a whisk.
-Pour the hot mixture over the chocolate and mix using a hand blender.
-Gently add liquid cream to the mixture.
-Place in the fridge at 4°c for 12 hours, covered with plastic film.
Ingredients
| full-fat milk (3,5% fat) | g 500 |
| egg yolks | g 80 |
| caster sugar | g 60 |
| cornstarch | g 40 |
| LILLY NEUTRO | g 90 |
| water | g 90 |
Preparation
-Combine sugar, egg yolks and corn starch
-Add warm milk to the mixture
-Cook it at 84-85°C obtaining a cream.
-Add LILLY NEUTRO to the warm water and mix, then add it to the cream ed incorporare il composto nella crema.
Ingredients
| TOP MERINGUE | g 250 |
| water | g 100 |
| lemon juice | g 75 |
Preparation
- Whip all the ingredients in a planetary mixer for 6-7 minutes (high speed).
Preparation
-Add the citrus meringue to the custard and mix until smooth and foamy.
-Spread the mixture into spherical silicon molds.
-Put in the blast chiller until completely hardened.
Ingredients
| PRALIN DELICRISP FRUITS ROUGES | To Taste |
Preparation
-Spread PRALIN DELICRISP FRUITS ROUGES between two sheets of parchment paper (1-2mm thick).
-Put in the fridge or blast chiller until completely hardened.
-Cut some discs with a diameter of 7 cm.
Ingredients
| FRUTTIDOR AMARENA | To Taste |
Preparation
Blend FRUTTIDOR AMARENA and store in the fridge.
Ingredients
| MIRROR NEUTRAL | g 300 |
| FRUTTIDOR AMARENA | g 50 |
| red food coloring | To Taste |
Preparation
-Blend FRUTTIDOR AMARENA and add it to MIRROR NEUTRO (previously heated at 55°C).
-Add red food coloring and mix using a hand blender until smooth (be careful not to incorporate air).
-Put in the fridge for at least 2 hours.
- Before using the glaze, heat it at 50-55°C and use it at 45°C
-Put a disc of almond financier in the DOBLA single-serve chocolate tartlet (7 cm diameter).
-Whip the namelaka in a planetary mixer and spread a layer in the tartlet. Leave a small circle in the middle and fill it with FRUTTIDOR AMARENA.
-Place a disc of red fruits crunchy over the top of the tartlet.
-Glaze three chibust cream spheres with sour cherry glaze.
-Place the glazed spheres in the center of the tartlet.
Decorate using WHITE SPOTS ORIGINAL and PETIT LOVE by Dobla.
Chocolatier and Pastry Chef
