liquid cream 35% fat |
500g |
LILLY NEUTRO |
100g |
water |
1.400g |
JOYPASTE DULCE DE LECHE |
30g |
DELI CHOUX |
1.000g |
JOYPASTE CANNELLA |
30g |
JOYTOPPING CIOCCOLATO |
qb |
MOUSSE AL DULCE DE LECHE
Ingredients
Preparation
Mix the water with JOYPASTE and LILLY NEUTRO; add the semi-whipped cream and gently mix until a soft texture. Fill the silicon mould and freeze them completely.
CHURROS
Ingredients
Preparation
Mix the water with JOYPASTE and LILLY NEUTRO; add the semi-whipped cream and gently mix until a soft texture. Fill the silicon mould and freeze them completely.
Fabio Birondi
Pastry Chef
Fabio is the director of our Academy in the US.
