DELINOISETTE |
825g |
VIGOR BAKING |
6g |
type 00 white flour |
75g |
cornstarch |
75g |
egg whites |
555g |
unsalted butter |
180g |
PRALIN DELICRISP NOIR |
qb |
full-fat milk (3,5% fat) |
200g |
liquid cream |
425g |
GLUCOSIO |
20g |
|
|
70g |
water |
70g |
SINFONIA CIOCCOLATO BIANCO |
425g |
Mascarpone cheese |
500g |
passion fruit purée |
380g |
LILLY NEUTRO |
50g |
ARRIBA DARK 64% |
200g |
SINFONIA CIOCCOLATO FONDENTE 68% |
200g |
BURRO DI CACAO |
200g |
HAZELNUT FINANCIER
Ingredients
825g
6g
type 00 white flour
75g
cornstarch
75g
egg whites
555g
unsalted butter
180g
Preparation
mix the powders
add the egg whites first and then the melted butter
bake in a 60cmx40cm pan for 10 minutes at 180 degrees
DARK CRISPY LAYER
Ingredients
Preparation
spread a layer of pralin delicrisp noir on the cooked financier
MASCARPONE NAMELAKA
Ingredients
full-fat milk (3,5% fat)
200g
liquid cream
175g
20g
40g
water
40g
SINFONIA CIOCCOLATO BIANCO
425g
Mascarpone cheese
500g
Preparation
heat the first 5 ingredients, mix with the chocolate chips and finally with the mascarpone
pour approximately 150 grams into the 14 cm insert mould
EXOTIC JELLY
Ingredients
passion fruit purée
250g
50g
Preparation
mix the ingredients while hot
pour over the already chilled insert, approximately 100 grams
break down again
DARK CHOCOLATE DOMORI MOUSSE ARRIBA 64%
Ingredients
ARRIBA DARK 64%
200g
liquid cream
50g
passion fruit purée
130g
liquid cream
200g
30g
water
30g
Preparation
make a ganache with the first 3 ingredients,
semi-whip the cream 2 with water and neutral lilly
combine delicately, pour a part of the mousse into the SILIKOMART mould, insert the insert, continue with the mousse and close with the financier
break down
CHOCOLATE SPRAY MASS
Ingredients
Preparation
spray at 30 degrees with cake at -20 degrees
Final composition
spray at 30 degrees with cake at -20 degrees
decorate with DOBLA decorations
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
