IRCA GENOISE |
uova intere |
acqua |
zucchero semolato |
JOYCAFFE' GRANGUSTO |
PRALIN DELICRISP CLASSIC |
latte intero |
panna 35% m.g. |
LILLY NEUTRO |
tuorlo d'uovo |
SINFONIA CIOCCOLATO LATTE 38% |
SINFONIA CIOCCOLATO BIANCO |
Mascarpone |
MIRROR CIOCCOLATO BIANCO |
BISCUIT
Ingredients
1000g
eggs
1000g
Preparation
Whip all ingredients in a planetary mixer with whisk for 10-12 minutes.
Spread on baking sheets with baking paper forming a layer and bake at 180°C for about 15 minutes.
COFFEE SYRUP
Ingredients
Preparation
Prepare syrup by heating water and sugar, then add Joycaffè Grangusto.
CRUNCHY LAYER
Ingredients
Preparation
Soften Pralin Delicrisp in the microwave and spread a thin layer on the Biscuit and refrigerate.
COFFEE & CHOCOLATE CREMEUX
Ingredients
full-fat milk (3,5% fat)
230g
liquid cream 35% fat
230g
25g
water
25g
egg yolk
120g
caster sugar
75g
SINFONIA CIOCCOLATO LATTE 38%
330g
Preparation
Mix yolk and sugar, separately bring cream, milk and Joycaffè Grangusto to a boil.
Pour the hot mixture over the yolk and sugar mixture, stirring.
Cook everything together until pasteurized to 82-84ºC, forming a custard.
Add LILLY NEUTRO premixed with water.
Pour the custard over the chocolate and emulsify with an immersion blender.
WHIPPED COFFEE GANACHE
Ingredients
liquid cream 35% fat
250g
30g
water
30g
SINFONIA CIOCCOLATO BIANCO
50g
SINFONIA CIOCCOLATO LATTE 38%
40g
Mascarpone cheese
160g
Preparation
Heat cream and add Joycaffè Grangusto, add Lilly premixed with water and mix well.
Pour hot cream over the two previously melted chocolates, emulsifying with immersion blender.
Add the mascarpone, mix and let chill for at least 3 hours in the refrigerator so it can then be whipped in the planetary mixer.
COFFEE MOUSSE
Ingredients
Preparation
Put everything together in planetary mixer with whisk and bring to a semi-whipped consistency.
Shape and freeze in blast chiller.
WHITE MIRROR GLAZE
Ingredients
Preparation
Heat MIRROR WHITE CHOCOLATE to 45-50°C and frost the cakes.
Final composition
-Fill silicone insert molds halfway with Coffee Creamy, finish filling with ganache and freeze in blast chiller.
-Cover disks of Biscuit and Pralin Delicrisp the size of the bottom of the silicone mold and set aside.
-Dress the coffee mousse filling ¾ of the silicone mold and place the previously frozen creamy and ganache core in the center.
-Enclose with a disc of Biscuit, drizzle with the coffee drizzle and freeze in blast chiller.
-Mold, top with WHITE CHOCOLATE MIRROR and decorate with a coffee bean, gold foil and DOBLA Rose dark/white decoration.
N.B. It is possible to rest the single-portion on a pastry disk as shown in the photo.
