IRCA GENOISE CHOC |
1000g |
eggs |
700g |
water |
400g |
liquid cream |
1000g |
JOYCREAM SPECULOOS |
420g |
LILLY NEUTRO |
200g |
TOFFEE D'OR CARAMEL |
qb |
CHOCOSMART CARAMEL CRUMBLE |
qb |
seed oil |
5 % |
chocolate sponge cake
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with a whisk for 10-12 minutes at medium / high speed.
Place the whipped cream in the buttered and floured molds, filling them 2/3 full.
Bake in the oven at 170 ° C for 25-30 minutes.
After cooling, remove the sponge cake from the molds and cut it into 3 layers of the same thickness, obtaining 3 discs from each sponge cake.
Speculoos mousse
Ingredients
Preparation
Semi whipped the cream with LILLY NEUTRO and water, then add JOYCREAM SPECULOOS with a spatula.
it's possible use Joycream alone, or to blend a part of it to have a greater flavoring of the cream.
Depending in the mold you decide to use, it is advisable, if necessary, to let the mixture stabilize for a few minutes in the refrigerator.
Final composition
Place the first layer of chocolate sponge cake in a steel ring, dress a light layer of TOFFEE D'OR CARAMEL with a piping bag; continue with a layer of speculoos mousse, the second layer of sponge cake and TOFFEE D'OR CARAMEL, again speculoos mousse and finally the last layer of sponge cake without toffee d'or caramel; finish with the speculoos mousse at the end.
Warm up CHOCOSMART CARAMEL CRUMBLE to 30/35 ° c
diluted with oil
and glaze the cake at -20 ° c
making a very thin layer.
Decorate with Lotus biscuits and DOBLA SPIRAL DARK 77051
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
