CEREAL'EAT FROLLA |
1kg |
Pasta Frutta Oro orange - Cesarin |
70g |
unsalted butter 82% fat |
600g |
egg yolk |
300g |
VIGOR BAKING |
10g |
salt |
8g |
PRALIN DELICRISP CARAMEL FLEUR DE SEL |
qb |
milk |
250g |
GLUCOSIO |
10g |
SINFONIA CARAMEL ORO |
340g |
liquid cream |
200g |
LILLY NEUTRO |
80g |
FRUTTIDOR ARANCIA |
200g |
water |
40g |
BRETONE CEREAL PASTRY
Ingredients
Pasta Frutta Oro orange - Cesarin
70g
unsalted butter 82% fat
600g
egg yolk
300g
10g
salt
8g
Preparation
whip the butter in a planetary mixer, add the egg yolks, and finally the remaining ingredients
arrange a layer with a piping bag inside a buttered steel ring, and cook at 170 degrees for about 15 minutes
CRISPY LAYER
Ingredients
Preparation
arrange a thin layer of pralin delicrisp on the cooked pastry
CARAMEL NAMELAKA
Ingredients
Preparation
heat milk and glucose, add neutral lilly and mix with chocolate
finally add the cold cream while continuing to mix
leave to rest in the refrigerator overnight
ORANGE JELLY
Ingredients
Preparation
heat the fruit bowl and mix with water and neutral lilly
pour 150 grams into the 14 cm diameter insert mold and chill
Final composition
whip the namelaka in the planetary mixer, pour it into the silicone mold halfway, insert the gelled mixture and finish with more namelaka.
blast chill, remove from the mould, spray with orange spray mass and arrange on the pastry.
decorate with DOBLA PUMPKING FACE ASSORTMENT
