IRCA GENOISE CHOC |
500g |
WHOLE EGGS |
600g |
ZUCCHERO INVERTITO |
50g |
MILK |
175g |
RENO X CIOCCOLATO FONDENTE 54,5% |
250g |
HEAVY CREAM |
330g |
GLUCOSE SYRUP |
25g |
GELATINA ORO |
10g |
FRUTTIDOR AMARENA |
200g |
WATER |
30g |
LILLY NEUTRO |
80g |
HEAVY CREAM 35% FAT |
250g |
WHOLE MILK |
50g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
3/4g |
VANILLA |
1 |
BISCUIT CACAO
Ingredients
Preparation
Mix all the ingredients in a mixing bowl.
Pour onto a silicone mat with edges and bake for 5-6 minutes at 220°C.
DARK CHOCOLATE BAVAROISE
Ingredients
Preparation
Bring the milk and glucose syrup to a boil.
Pour over the chocolate and blend until smooth.
When the ganache reaches 35-36°C, gently fold in the semi-whipped cream.
SOUR CHERRY COMPOTE
Ingredients
Preparation
Mix LIILLY NEUTRO into lukewarm water and add it to the FRUTTIDOR AMARENA.
Blend everything together.
CHANTILLY VANILLA
Ingredients
HEAVY CREAM 35% FAT
250g
WHOLE MILK
50g
50g
VANILLA
1
Preparation
Lightly whip all the ingredients together
FINAL COMPOSITION
Pipe the chantilly onto the bottom of the mold (80g) and chill.
Pour the sour cherry compote (100g) and chill again.
Remove the two layers from the mold.
Pipe the Bavarian cream (100g), place the insert, and cover first with Bavarian cream (70g) and then with the crunchy biscuit.
Glaze with COLORGLAZE RED and decorate with Dobla decorations.
