TOP FROLLA |
1400g |
unsalted butter 82% fat |
375g |
eggs |
225g |
DELINOISETTE |
300g |
CHOCOCREAM PASTICCERA |
2000g |
FRUTTIDOR LAMPONE |
1500g |
lemon juice |
220g |
water |
175g |
LILLY NEUTRO |
275g |
liquid cream 35% fat |
530g |
SINFONIA CIOCCOLATO BIANCO |
145g |
HAZELNUT SHORTCRUST PASTRY
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with a paddle attachment.
Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 3 mm and refrigerate.
Cover the cake moulds single dose with 10 cm diameter.
Bake at 170 °C for 5 minutes then lower to 160°C for another 10-13 minutes with the steam valve open
RASPBERRY TOPPER
Ingredients
Preparation
Mix water, lemon juice and LILLY NEUTRO with a whisk.
Add FRUTTIDOR LAMPONE and mix.
Fill the silicon mold (7cm diameter, 1cm high).
Place it in the blast chiller until it hardens.
Unmold and keep them in a freezer.
LEMON AND WHITE CHOCOLATE WHIPPED GANACHE
Ingredients
liquid cream 35% fat - (1)
265g
water
25g
25g
liquid cream 35% fat - (2)
265g
SINFONIA CIOCCOLATO BIANCO
145g
lemon juice
120g
Preparation
Bring the cream (1) and water to a boil.
Add LILLY NEUTRO and mix with a whisk.
Add SINFONIA CIOCCOLATO BIANCO and emulsify.
Gently pour the cold cream (2), emulsify.
Lastly add lemon juice and mix.
Cover with contact plastic film and place in the fridge for a night.
Whip the mixture in a planetery mixer with a paddle to obtain a nice structure easy to use in a pastry bag.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
