burro 82% m.g. |
zucchero grezzo di canna |
farina "debole" |
farina di mandorle |
PRALINE AMANDE NOISETTE |
SINFONIA CIOCCOLATO BIANCO 33% |
uova intere |
IRCA GENOISE |
AVOLETTA |
scorza di mandarino |
pasta di castagne |
purea di castagne |
crema di castagne |
panna 35% m.g. |
acqua |
MINUETTO FONDENTE MADAGASCAR 72% |
LILLY NEUTRO |
FRUTTIDOR ARANCIA |
purea di mandarino |
MIRROR MANDARINO |
CRUMBLE BASE
Ingredients
unsalted butter 82% fat
120g
unrefined cane sugar
80g
all-purpose flour
200g
almond flour
80g
Preparation
In a stand mixer fitted with paddle, mix the butter cutted into cubes with sugar, flour and almonds until obtaining a ‘’crumbled’’ dough. Bake at 160°C for about 15-20 minutes.
Melt chocolate and combine it with PRALINE AMANDE NOISETTE.
Pour the mixture over the crumble and create a layer of about the same dimension of the cake.
ALMOND ROLLÉ
Ingredients
Preparation
Beat the eggs with IRCA GENOISE in a stand mixer fitted whit whisk for at least 10-12 minutes at medium-high speed.
Combine AVOLETTA and keep whipping gently, then add little by little the melted butter whipping at low speed.
Place in a stamp of 16cm diameter a layer of 8mm and bake at 180°C for about 12 minutes.
Let it cool, unmould and combine it with the crumble base.
CHESTNUT MOUSSE
Ingredients
chestnut paste
125g
chestnut purée
75g
chestnut cream
200g
Preparation
Mix the paste with the chestnut purée until obtaining a homogeneous texture.
Combine the cream and keep blending.
Place in a pastry bag and store in the fridge.
MILK CHOCOLATE MOUSSE
Ingredients
liquid cream 35% fat
50g
water
130g
MINUETTO FONDENTE MADAGASCAR 72%
200g
liquid cream 35% fat
200g
30g
water
30g
Preparation
Melt chocolate at 45°C and combine it with the liquid ingredients (1), bring it to 20°C and blend until obtaining a fluid ganache.
Whip the cream (2) with LILLY and water (2) until reaching a soft texture, then gently add the ganache (25-30°C).
Pour the mixture in a stamp of 16 cm in diameter and 1 cm in height.
TANGERINE COMPOTE
Ingredients
Preparation
Mix hot water with LILLY NEUTRO, then add FRUTTIDOR and mandarin purée.
Pour about 8mm layer of the mixture in moulds of 16 cm in diameter.
Freeze.
CHESTNUT CHANTILLY
Ingredients
liquid cream 35% fat
150g
chestnut purée
300g
liquid cream 35% fat
200g
50g
water
50g
Preparation
Bring the cream to a boil (1) and pour it over the chocolate. Emulsify until obtaining a glossy ganache.
Combine chestnuts purée and emulsify.
Rehydrate LILLY NEUTRO with water and add it to the liquid cream (2), emulsify with the ganache.
Store in the fridge at 4°C for a night.
Whip in a planetary at medium speed until obtaining a foamy texture.
TANGERINE GLAZE
Ingredients
Preparation
Heat at 40-45°C.
Final composition
INSERT:
Make the insert using a layer of crumble on the base, then the rollè, a layer of chestnut mousse, one of chocolate mousse and lastly another layer of chestnut mousse.
Place in the blast chiller.
CAKE:
Place the frozen tangerine compote in the center of the 20cm silicone mould (smooth side downward).
Half-fill it with whipped chantilly trying to spread equally.
Place the insert, cover and freeze.
Glaze while still frozen with tangerine glaze.
Decorate using DOBLA decorations.
