MINUETTO FONDENTE SANTO DOMINGO 75% |
SINFONIA CIOCCOLATO FONDENTE 76% |
tuorlo 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% |
LILLY NEUTRO |
RENO CONCERTO LATTE 34% |
RENO CONCERTO LACTEE CARAMEL |
tuorli d'uovo |
SINFONIA GIANDUIA FONDENTE |
RENO CONCERTO GIANDUIA LATTE 27% |
SINFONIA NOCCIOLATO BIANCO |
SINFONIA CIOCCOLATO BIANCO |
RENO CONCERTO BIANCO 31,50% |
Final composition
-Mix the yolk with the LILLY NEUTRO (if needed) or with the sugar, add the hot milk and cream, mix and bring to 80-85°C (higher temperatures would lead to egg coagulation).
-Add the chocolate and mix with the mixer.
-Put in the fridge, with a contact film, for 3 hours until completely cooled.
-Use to fill fresh desserts such as cakes, monoportions, mignon etc.
-The dessert made with this basic recipe must be stored in the fridge.
IRCA products in the recipe
PASTRY
