CREATING THE CREMOSO
Ingredients
SINFONIA CARAMEL ORO
220g
egg yolk
50g
25g
full-fat milk (3,5% fat)
125g
liquid cream 35% fat
125g
Preparation
-Mix the egg yolk with the LILLY NEUTRO (if used) or with the sugar, then add the boiling milk and cream. Mix and heat the mixture back up to 80–85°C (higher temperatures would cause the egg to coagulate).
-Add the chocolate and blend with an immersion blender.
-Refrigerate with plastic wrap in direct contact for at least 3 hours, or cool completely in a blast chiller.
-Use to fill fresh desserts such as cakes, single portions, petits fours, etc.
-Desserts prepared with this base recipe must be stored in the refrigerator.
Note: You may add salt to the recipe (about 0.2%) to enhance the caramel flavor.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
PASTRY
