IRCA GENOISE CHOC |
uova intere |
PRALIN DELICRISP CARAMEL FLEUR DE SEL |
zucchero semolato |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
cannella in polvere |
panna 35% m.g. |
tuorlo d'uovo |
LILLY NEUTRO |
crema inglese |
SINFONIA CIOCCOLATO LATTE 38% |
MIRROR TOFFEE |
CHOCOLATE BISCUIT
Ingredients
1000g
eggs
1000g
Preparation
Whip all the ingredients in a planetary mixer for 10-12 minutes.
Spread the dough on a baking tray covered with baking paper, to a thickness of 1 centimeter.
Bake at 180°C for about 15 minutes.
SALTED CARAMEL CRUNCHY INSERT
Ingredients
Preparation
Slightly heat the product in a microwave oven.
Spread a thin layer on the cooled baked biscuit.
CARAMEL AND CINNAMON CREMOUX
Ingredients
caster sugar
140g
cinnamon powder
1g
liquid cream 35% fat
490g
egg yolk
120g
30g
Preparation
Cook sugar without any liquid to obtain a blond caramel.
Add vanilla and cinnamon, and stop cooking while adding boiling cream.
Cook for 2 minutes, remove from heat and pour on the egg yolks, mix with a hand mixer and obtain a crème anglaise.
Add Lilly Neutro and keep on mixing.
Pour in a half-sphere mould to create the insert and freeze it.
MILK CHOCOLATE MOUSSE
Ingredients
Preparation
Heat the crème anglaise at 80°C, add the melted chocolate and mix with a hand mixer.
Add the cream, half-whipped with Lilly, in two times.
TOFFEE GLAZE
Ingredients
Preparation
Heat at 50-55°C
Final composition
- From each sheet of crunchy biscuit, cut discs of a proper to fit at the bottom of the half-sphere silicon mould
- Fill half the mould with the milk chocolate mousse
- Put the caramel and cinnamon creamy (cremoso?) in the centre
- Place a disc of salted caramel crunchy insert, then put the chocolate biscuit on top
- Place in the batch freezer until complete hardening
- Unmould and glaze with Mirror Toffe, previously heated at 50-55°C
- Decorate the surface with Dobla’s Maple Leaf (77078) and Acorn (77080) and put some finely chopped roasted hazelnut on the edges.
