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 PERA |
SINFONIA CIOCCOLATO BIANCO 33% |
acqua |
JOYPASTE ZABAIONE |
MIRROR NEUTRAL |
colorante |
CODETTE CIOCCOLATO PURO BIANCO |
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
PEAR CREMOUX
Ingredients
fresh milk
50g
liquid cream 35% fat
50g
egg yolk
20g
caster sugar
5g
12.5g
150g
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 SINFONIA CIOCCOLATO BIANCO, LILLY NEUTRO and FRUTTIDOR PERA.
Mix and let it cool.
EGGNOG MOUSSE
Ingredients
Preparation
In a planetary mixer mix all the ingredients until a smooth, semi-mounted compound is obtained and pour it in the mold "Silikomart Kit Tarte Ring Palet".
Blast chill at-40°C until cool.
GLAZING AND DECORATION
Ingredients
Preparation
Heat MIRROR NEUTRAL with a drop of yellow waterbased food colourant at 50°C.
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 pear cremoux.
Lastly place on the top of it the eggnog mousse disc and glaze with the coloured MIRROR NEUTRAL previously heated at 50°C.
Decorate with CODETTE BIANCHE, DOBLA VANILLA POD 77310, DOBLA PEACH BLOSSOM LIGHT PINK 78317 and edible silver leaf.
IRCA products in the recipe
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO BIANCO 33%
PASTRY
IRCA
FRUTTIDOR PERA
PASTRY
IRCA
MIRROR NEUTRAL
PASTRY
IRCA
TOP FROLLA
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE ZABAIONE
CHOCOLATE
IRCA
CODETTE CIOCCOLATO PURO BIANCO
PASTRY
