IRCA GENOISE CHOC |
WHOLE EGGS |
ZUCCHERO INVERTITO |
MILK |
RENO X CIOCCOLATO FONDENTE 54,5% |
HEAVY CREAM |
GLUCOSE SYRUP |
GELATINA ORO |
WATER |
FRUTTIDOR AMARENA |
LILLY NEUTRO |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
VANILLA |
HEAVY CREAM 35% FATS |
WHOLE MILK |
BISCUIT CACAO
Ingredients
IRCA GENOISE CHOC
500g
WHOLE EGGS
600g
ZUCCHERO INVERTITO
50g
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
MILK
175g
RENO X CIOCCOLATO FONDENTE 54,5%
250g
HEAVY CREAM
330g
GLUCOSE SYRUP
25g
GELATINA ORO
10g
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
FRUTTIDOR AMARENA
200g
WATER
30g
LILLY NEUTRO
30g
Preparation
Mix LILLY 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
LILLY NEUTRO
50g
JOYPASTE VANIGLIA MADAGASCAR/BOURBON
3/4g
VANILLA
1
Preparation
Lightly whip all the ingredients toghether
FINAL COMPOSITION
Pipe the chantilly onto the bottom of the mold (80 g) and chill. Pour the sour cherry compote (100 g) and chill again. Remove the two layers from the mold. Pipe the Bavarian cream (100 g), place the insert, and cover first with Bavarian cream (70 g) and then with the crunchy biscuit. Glaze with COLORGLAZE RED and decorate with Dobla decorations.