TOP FROLLA |
uova intere |
burro 82% m.g. |
zucchero |
Cacao 22-24 |
panna liquida |
RENO X CIOCCOLATO AL LATTE 33,6% |
Panna semi-montata |
LILLY NEUTRO |
acqua |
FRUTTIDOR ARANCIA |
panna 35% m.g. |
latte |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
bacche di vaniglia |
COCOA SHORTCRUST PASTRY
Ingredients
Preparation
Mix all the ingredients using the paddle attachment.
MILK CHOCOLATE MOUSSE
Ingredients
liquid cream
150g
Half whipped cream
350g
60g
water
60g
Preparation
Heat the whipping cream, pour over the semi-melted chocolate and mix well.
In the meantime, lightly whip the cream with LILLY NEUTRO moistened with water.
Gently mix the cream with the ganache.
ORANGE COMPOTE
Ingredients
Preparation
Blend FRUTTIDOR ARANCIA, add LILLY NEUTRO moistened with lukewarm water and mix well.
VANILLA CHANTILLY
Ingredients
liquid cream 35% fat
500g
milk
100g
100g
vanilla beans
1qb
Preparation
Whip all the ingredients together.
Final composition
- Pour the chocolate mousse (15 g) and let it cool. Add the orange compote insert.
- Close the mould by pouring the chocolate mousse again. Cool well before glazing with TOFFEE COLOUR COLORGLAZE. Place on the cocoa shortcrust pastry and decorate with vanilla chantilly and Dobla decorations.
Steps:
- Cocoa shortcrust pastry
- Milk chocolate mousse
- Orange compote
- TOFFEE COLOUR COLORGLAZE (yellow 850 g; red 50 g; green 100 g)
- Vanilla chantilly
- Dobla Decorations
