RING - CHOCOLATE AND HAZELNUT
Chocolate and hazelnut single-serving dessert
Difficulty level
Chocolate and hazelnut single-serving dessert
Ingredients
| AMERICAN BROWNIE DOUBLE CHOCOLATE | g 500 |
| eggs | g 112 |
| water | g 60 |
| unsalted butter 82% fat - melted | g 200 |
Preparation
Mix all the ingredients in a planetary mixer with leaf for 3-4 minutes.
Pour the mixture in 1 cm high molds and bake at 170°C for 15 minutes.
Let them cool completely.
Ingredients
| PRALIN DELICRISP CLASSIC | To Taste |
Preparation
Melt PRALIN DELICRISP CLASSIC at low temperature.
Ingredients
| milk 3.5% fat | g 100 |
| liquid cream 35% fat | g 350 |
| caster sugar | g 250 |
| LILLY NEUTRO | g 20 |
| JOYPASTE NOCCIOLA PREMIUM | g 350 |
Preparation
Heat milk and cream with sugar.
Add JOYPASTE NOCCIOLA PREMIUM and LILLY NEUTRO, then mix with a hand blender.
Put it in the fridge to crystallize.
Ingredients
| milk 3.5% fat | g 125 |
| liquid cream 35% fat - (1) | g 125 |
| egg yolk | g 50 |
| caster sugar | g 25 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% | g 375 |
| liquid cream 35% fat - (2) semi-whipped | g 450 |
Preparation
Gently stir sugar with egg yolks.
Mix milk and cream (1) and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.
Melt SINFONIA CIOCCOLATO FONDENTE 68% at 45°C and add it to the crème angalise previously cooled to 45°C and mix with a hand blender.
Once the mixture is 30°C, add in 2 or 3 times the half-whipped cream (2) stirring gentily.
Ingredients
| MIRROR CIOCCOLATO | To Taste |
Preparation
Heat MIRROR CIOCCOLATO at 45°C.
Cut a disc of brownie, spread the crunchy layer over its surface and place it on the bottom of the ring.
Fill with a layer of hazelnut cremoux and a layer of dark chocolate mousse.
Put it in the blast chiller.
Spread the chocolate glaze over the suface of the single-portion.
Decorate with SPIRAL DARK and HAZELNUT SHELL DOBLA.
Pastry Chef
