AVOLETTA |
550g |
VIGOR BAKING |
4g |
white bread flour |
50g |
cornstarch |
50g |
egg whites |
370g |
Pasta Frutta Oro lemon - Cesarin |
60g |
unsalted butter 82% fat |
120g |
PROFUMI D'ITALIA LIMONCELLO DI SORRENTO |
qb |
full-fat milk (3,5% fat) |
250g |
GLUCOSIO |
10g |
SINFONIA CARAMEL ORO |
250g |
liquid cream |
200g |
LILLY NEUTRO |
45g |
lemon financier
Ingredients
550g
4g
white bread flour
50g
cornstarch
50g
egg whites
370g
Pasta Frutta Oro lemon - Cesarin
60g
unsalted butter 82% fat
120g
Preparation
Mix all the powdered ingredients by hand with a whisk.
Add the egg whites and then the melted butter together with the mixed lemon gold fruit paste, continue mixing until you obtain a smooth mixture.
place in a 60cmx40cm pan with baking paper and bake at 180 degrees for about 10 minutes in a fan oven
lemon insert
Ingredients
PROFUMI D'ITALIA LIMONCELLO DI SORRENTO
qb
Preparation
put in the glass
caramel oro namelaka
Ingredients
full-fat milk (3,5% fat)
250g
10g
SINFONIA CARAMEL ORO
250g
liquid cream
200g
45g
Preparation
heat milk, glucose, neutral lilly
mix with the chocolate, add the cold cream
leave to crystallize in the refrigerator for a few hours
Final composition
assemble the namelaka and compose the glass by alternating the layers
decorate with DOBLA
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
