burro 82% m.g. |
tuorlo |
TOP FROLLA |
cocco rapé |
latte 3.5% m.g. |
panna 35% m.g. |
zucchero |
crema inglese |
LILLY NEUTRO |
FRUTTIDOR MANGO |
RENO CONCERTO CIOCCOLATO BIANCO 31,4% |
burro di cacao effetto velluto |
MIRROR TROPICAL |
COCONUT WHIPPED SHORTCRUST PASTRY
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with the paddle attachment, until you get a uniform whipped batter.
Fill a silicone mould for mignon savarin with the whipped batter and level the edges to remove any excess.
Bake at 180°C for about 12/15 minutes.
CREME ANGLAISE FOR CREMEUX
Ingredients
milk 3.5% fat
100g
liquid cream 35% fat
100g
egg yolk
40g
sugar
10g
Preparation
Bring milk and cream to boil in the microwave or in a pot on the stove, meanwhile, beat the egg yolks with the sugar in a separate bowl.
When boiling, combine the two mixture.
Continue to cook, stirring from time to time, until the creme reaches the 82°C.
MANGO CREMEUX
Ingredients
creme anglaise - (84°C)
250g
25g
FRUTTIDOR MANGO
300g
Preparation
Pour all the ingredients into a high and tight container and emulsify with an immersion blender.
Fill the silicone moulds for mignon savarin and freeze.
Final composition
Spray the frozen cremeux savarins with the yellow cocoa butter velvet-effect spray.
Place the creme savarins onto the shortcrust savarins and fill the hollow with MIRROR.
