TOP FROLLA |
1000g |
unsalted butter 82% fat |
675g |
eggs |
100g |
dehydrated coconut |
268g |
AVOLETTA |
200g |
confectioner's sugar |
85g |
white bread flour |
62g |
VIGOR BAKING |
7g |
egg whites |
300g |
honey |
37g |
PRALIN DELICRISP CARAMEL FLEUR DE SEL |
qb |
FRUTTIDOR MANGO |
500g |
LILLY NEUTRO |
180g |
water |
617g |
full-fat milk (3,5% fat) |
200g |
GLUCOSIO |
310g |
JOYGELATO COCCO |
16g |
SINFONIA CIOCCOLATO BIANCO |
340g |
liquid cream |
950g |
TOFFEE D'OR CARAMEL |
100g |
salt |
4g |
MINUETTO LATTE SANTO DOMINGO 38% |
750g |
gelatin powder or sheets 200 bloom |
22g |
sugar |
300g |
skim condensed milk |
200g |
Shortcrust pastry base
Ingredients
Preparation
Mix all the ingredients together, spread to a height of 3mm, let it rest in the refrigerator and once you have cupped a ring with a diameter of 18cm, cook at 170 degrees for 12 minutes.
Financier almonds and coconut
Ingredients
dehydrated coconut
200g
200g
confectioner's sugar
85g
white bread flour
62g
7g
egg whites
300g
honey
37g
unsalted butter 82% fat
275g
Preparation
Combine all the powders, add the egg whites at room temperature, then the melted butter together with the honey.
Bake at 180 degrees for 10 minutes
Crunchy caramel layer
Ingredients
Preparation
Spread a light layer directly on the cooked financier
Mango jelly
Ingredients
Preparation
Slightly heat the fruttidor, add water and neutral lilly, mix and blast chill inside a 14 cm diameter insert mould, with the financier and the croccantino underneath
Coconut namelaka
Ingredients
full-fat milk (3,5% fat)
200g
10g
45g
16g
SINFONIA CIOCCOLATO BIANCO
340g
liquid cream
250g
Preparation
Bring the first 4 ingredients to a light boil, mix with the white chocolate and finally with the cold cream.
Pour into 14cm diameter insert molds and blast chill
Tropical caramel
Ingredients
Preparation
Heat all ingredients together and mix thoroughly.
Place on top of the frozen namelaka and blast chill
milk chocolate and coconut mousse
Ingredients
MINUETTO LATTE SANTO DOMINGO 38%
500g
liquid cream
100g
water
200g
dehydrated coconut
68g
115g
water
115g
liquid cream
600g
Preparation
Bring the cream, water and grated coconut to a light boil, mix with the chocolate and when the temperature drops below 30 degrees, mix delicately with the last 3 semi-whipped ingredients.
Milk chocolate glaze
Ingredients
water
132g
gelatin powder or sheets 200 bloom
22g
water
150g
sugar
300g
300g
skim condensed milk
200g
MINUETTO LATTE SANTO DOMINGO 38%
250g
Preparation
Bring water, sugar and glucose to 103 degrees.
Add the rehydrated gelatin with the corresponding water, the condensed milk and the chocolate
Cool overnight
Final composition
Deposit 250 g of mousse, then the first insert with 130 g of namelaka and 100 g of caramel, continue with another 250 g of mousse, and finally the second insert with 130 g of mango jelly and 75 g of financier sprinkled with 35 g of crunchy.
Blast chill, glaze by preheating the glaze to 35 degrees and place on the pastry.
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
Crafted using IRCA Group professional solutions
PASTRY
IRCA
PRALIN DELICRISP CARAMEL FLEUR DE SEL
PASTRY
IRCA
TOFFEE D'OR CARAMEL
PASTRY
IRCA
TOP FROLLA
PASTRY
IRCA
LILLY NEUTRO
PASTRY
IRCA
VIGOR BAKING
PASTRY
IRCA
AVOLETTA
GELATO
JOYGELATO
JOYGELATO COCCO
PASTRY
IRCA
GLUCOSIO
PASTRY
