TOP FROLLA |
burro 82% m.g. |
uova intere |
farina di mandorle |
zucchero semolato |
sale fino |
CHOCOCREAM CRUNCHY CACAO & NOCCIOLE |
latte fresco |
panna 35% m.g. |
tuorlo d'uovo |
LILLY NEUTRO |
FRUTTIDOR ARANCIA |
MINUETTO FONDENTE MADAGASCAR 72% |
acqua |
JOYPASTE BISCOTTO PREMIUM |
MIRROR NEUTRAL |
SCAGLIETTE CIOCCOLATO PURO FONDENTE |
ALMOND SHORTCRUST
Ingredients
Preparation
Mix all the ingredients in the planetary mixer with the flat beater, let rest in the refrigerator.
Roll to 3,5mm and make the bottoms in the proper micro-perforated molds/rings "Silikomart Tarte Ring Round".
Let cool well before baking. Bake for about 18 minutes at 165°C with open valve and minimum ventilation.
CUSTARD WITH GIANDUIA INCLUSIONS
Ingredients
Preparation
Melt the CHOCOCREAM at about 35-40°C
ORANGE CREMOUX
Ingredients
fresh milk
50g
liquid cream 35% fat
50g
egg yolk
20g
caster sugar
5g
12.5g
150g
MINUETTO FONDENTE MADAGASCAR 72%
75g
Preparation
Bring milk and cream to a boil, then add them to the previously mixed yolk and sugar.
Bring the compound to 84°C.
Combine the hot mixture with MINUETTO FONDENTE MADAGASCAR 72%, LILLY NEUTRO and FRUTTIDOR ARANCIA.
Mix and let it cool.
COOKIE MOUSSE
Ingredients
Preparation
Mix all the ingredients in a planetary mixer until a smooth semi-mounted compound is obtained. Pour it in the "Silikomart Kit Tarte Ring Palet" mold.
Blast chill at -40°C until cool.
Final composition
With the help of a little spatula and a kitchen brush, make a layer of about half a centimeter on the bottom and on the internal walls of the baked shortcrust base.
Continue filling the tarlet with a layer of orange cremoux.
Lastly place on the top of it the cookie mousse disc and glaze with the MIRROR NEUTRAL previously heated at 50°C.
Decorate with SCAGLIETTA FONDENTE "F", DOBLA ORANGE LID, DOBLA SPEAR DARK, dried blue flower petals.
IRCA products in the recipe
PASTRY
IRCA
FRUTTIDOR ARANCIA
PASTRY
IRCA
MIRROR NEUTRAL
PASTRY
IRCA
TOP FROLLA
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE BISCOTTO PREMIUM
CHOCOLATE
IRCA
SCAGLIETTE CIOCCOLATO PURO FONDENTE
PASTRY
