sugar |
310g |
liquid cream 35% fat |
1.580g |
unsalted butter 82% fat |
80g |
eggs |
240g |
type 00 white flour |
240g |
VIGOR BAKING |
4.5g |
salt |
2g |
TOFFEE D'OR CARAMEL |
60g |
FRUTTIDOR PERA |
600g |
water |
192g |
LILLY NEUTRO |
192g |
pear purée |
500g |
GLUCOSIO |
50g |
SINFONIA CIOCCOLATO BIANCO |
380g |
MINUETTO LATTE SANTO DOMINGO 38% |
180g |
fruit purée |
200g |
MIRROR TOFFEE |
qb |
CARAMEL SPONGE
Ingredients
sugar
310g
liquid cream 35% fat
380g
unsalted butter 82% fat
80g
eggs
240g
type 00 white flour
240g
4.5g
salt
2g
Preparation
Prepare the caramel by bringing the sugar to 185 ° C.
Meanwhile, add the butter to the cream and bring to the boil.
Pour the hot mixture directly onto the caramel.
Cool it at 35 ° C, add the eggs and salt and whisk lightly.
Add the sifted flour with the VIGOR BAKING and mix with a silicone spatula.
Cool it down and remove from the mold. Cut circles of the diameter of the silicone mold.
CARAMEL FILLING
Ingredients
Preparation
Pipe the TOFFE D'OR onto the caramel sponge and freeze.
PEAR FILLING
Ingredients
Preparation
Dissolve LILLY NEUTRAL in the water.
Mix with FRUTTIDOR PERA and pour into the silicone mold for inserts.
Place in a blast chiller until completely hardened.
Remove from the silicone mold.
CHESTNUT AND MILK CHOCOLATE CREAM
Ingredients
liquid cream 35% fat - boiling
250g
12g
water
12g
MINUETTO LATTE SANTO DOMINGO 38% - melted at 45°C
180g
fruit purée - chestunts
200g
Preparation
Mix the cream, water and LILLY.
Pour over the chocolate and emulsify with an immersion blender.
Add to the chestnut puree and emulsify.
Pour into silicone molds and freeze.
Final composition
Unmould the mousse and glaze it with MIRROR.
Place the sprayed chestnut and milk chocolate cream on the surface.
Decorate with DOBLA CHOCOLATE VANILLA POD and CHESTNUT.
