MINUETTO FONDENTE SANTO DOMINGO 75% |
SINFONIA CIOCCOLATO FONDENTE 76% |
tuorli d'uovo |
zucchero semolato |
latte intero |
panna 35% m.g. |
SINFONIA CIOCCOLATO FONDENTE 68% |
MINUETTO FONDENTE ECUADOR 70% |
MINUETTO FONDENTE MADAGASCAR 72% |
SINFONIA CIOCCOLATO FONDENTE 56% |
RENO CONCERTO FONDENTE 58% |
RENO CONCERTO FONDENTE 64% |
MINUETTO LATTE SANTO DOMINGO 38% |
SINFONIA CIOCCOLATO LATTE 38% |
RENO CONCERTO LATTE 34% |
RENO CONCERTO LACTEE CARAMEL |
LILLY NEUTRO |
SINFONIA GIANDUIA FONDENTE |
RENO CONCERTO GIANDUIA LATTE 27% |
SINFONIA NOCCIOLATO BIANCO |
RENO CONCERTO BIANCO 31,50% |
SINFONIA CIOCCOLATO BIANCO |
Final composition
For this preparation it is essential to use a immersion mixer
-melt the chocolate
-prepare the Crème anglaise: mix the yolk and liquid cream (1), cook bringing the mixture to 82-84°C
-Add the chocolate and mix with the immersion mixer and let it cool to a temperature of about 35°C
-Whip the cream (2) (with eventually LILLY NEUTRO)
-Add the whipped cream at chocolate crème anglaise, in few resumed
Directions:
-it is possible to make the custard the day before by letting it cool completely in the refrigerator and then form the ganache by combining melted chocolate at 45-50°C
-if you do not have the immersion mixer is advisable to add 20 grams of water during the preparation of ganache (Crème anglaise + chocolate)
IRCA products in the recipe
PASTRY
