TOP FROLLA |
burro 82% m.g. |
uova intere |
farina di mandorle |
zucchero semolato |
sale fino |
farina di castagne |
zucchero a velo |
marron glacé |
panna 35% m.g. |
latte 3.5% m.g. |
tuorlo d'uovo |
LILLY NEUTRO |
purea di castagne |
RENO CONCERTO CIOCCOLATO BIANCO 31,4% |
FRUTTIDOR PERA |
polpa di pera |
acqua |
spezie |
RENO CONCERTO CIOCCOLATO LACTEE CARAMEL |
SINFONIA CIOCCOLATO GIANDUIA FONDENTE |
MIRROR NEUTRAL |
ALMOND PASTRY
Ingredients
Preparation
Mix all ingredients in a stand mixer fitted with paddle attachment.
Stand the mixture between 2 sheets of baking paper, roll it reaching a thickness of 3 mm and place in the refrigerator.
Once the dough has cooled down, print rectangles of the same size as the cake and bake in the oven at 180 ° C on micro-perforated mats.
Once cooked and cooled, sprinkle with a light layer of slightly heated PRALIN DELICRISP CARAMEL FLEUR DE SEL.
CHESTNUT FRANGIPANE
Ingredients
unsalted butter 82% fat
370g
chestnut flour
140g
almond flour
185g
confectioner's sugar
230g
eggs
185g
90g
Preparation
Beat butter with icing sugar and almond flour.
Combine eggs one at a time.
Add chestnut flour mixing on low speed.
Gently combine marron glacé.
Spread into an 8mm thick mold or pan and bake at 170 ° C for about 15-20 min.
Once cooled down, cut into rectangles of the same size of the insert mold.
CREAM WITH CHESTNUTS
Ingredients
liquid cream 35% fat
100g
milk 3.5% fat
100g
caster sugar
10g
egg yolk
40g
20g
chestnut purée
300g
Preparation
Mix egg yolk with sugar and, separately, bring the liquids to a boil.
Pour the liquids over the yolk and cook until the final temperature of 82 ° C.
Dissolve LILLY NEUTRO in the still hot custard and emulsify with an immersion mixer.
Add the chestnut puree and finally the RENO CONCERTO BIANCO 25.50%, always continuing to emulsify.
JELLIED PEAR
Ingredients
Preparation
Mix hot water with LILLY NEUTRO, add spices, FRUTTIDOR and pear pulp.
Pour the mixture into 2cm diameter cylinder insert molds.
Place in the blast chiller.
MILK AND CARAMEL MOUSSE
Ingredients
liquid cream 35% fat
130g
water
130g
liquid cream 35% fat
400g
water
70g
70g
Preparation
Warm the liquids (1) to about 20 ° C
Add the chocolate and mix well with a whisk or immersion mixer to create a smooth ganache.
Separately, whip the cream (2) with LILLY NEUTRO and water (2).
Add the cream to the ganache (which must have a temperature of 25-30 ° C) twice and mix gently with a whisk or rubber spatula according to the consistency you want to obtain.
GIANDUIA GLAZE
Ingredients
Preparation
Combine water and MIRROR and bring to a slight boil. Add chocolate and mix with an immersion blender. Leave to crystallize in the refrigerator for at least 4 hours. Heat the mixture to 35-40 ° C and glaze the buche, which must be at a temperature of -18 / -20 ° C.
Final composition
INSERT:
Prepare the insert in the silicon stamp (like Pavoni KE011) pouring the cream. Place the frozen gelée and close it with the previously baked fragipane.
Place in the blast chiller to remove everything from the stamp.
CAKE:
Half-fill the stamp with milk caramel mousse, put the insert, and close it with a layer of almond pastry.
Put in the blast chiller.
Remove the dessert from the stamp and glaze it with the mirror glaze.
Before serving, cut the borders to show the layers.
Decorate with DOBLA decorations.
IRCA products in the recipe
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO BIANCO 31,4%
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO LACTEE CARAMEL
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO GIANDUIA FONDENTE
PASTRY
IRCA
FRUTTIDOR PERA
PASTRY
IRCA
MIRROR NEUTRAL
PASTRY
IRCA
TOP FROLLA
PASTRY
