Irca Genoise |
1000g |
Levosucrol |
100g |
Eggs |
1200g |
Coconut puree |
200g |
Reno X white chocolate 28% |
100g |
Lilly neutral |
40g |
Water |
200g |
Cream 35% fat. |
350g |
Chocosmart white chocolate |
700g |
Joypaste donatello |
140g |
Grated coconut |
85 |
Fruttidor Mango, Papaya e Yuzu |
1000g |
Neutral Lilly |
160g |
Blitz |
qb |
Biscuit
Ingredients
Preparation
- Mix all the ingredients in a planetary mixer for 8/10 minutes, roll out on a silicone mat and bake at 200°C for about 6/7 minutes.
- Cool quickly.
Coconut cream
Ingredients
Coconut puree - Ravifruit
200g
40g
Water
40g
Cream 35% fat.
350g
Preparation
- Heat the coconut puree with water and neutral lilly at 40°C.
- Add the melted white chocolate Reno X at 35°C and emulsify well with an immersion blender.
- Add cold cream, always emulsifying.
- Stabilize overnight in the refrigerator covered with plastic wrap.
Coconut glaze
Ingredients
Preparation
- Melt the chocosmart at 40°C.
- Add the joypaste donatello and the grated coconut and mix well.
Mango, papaya, and yuzu jelly
Ingredients
Preparation
- Dip the lily in water and add Fruttidor Mango, Papaya and Yuzu in a bowl.
- Mix well and dress in a silicone mold.
- Negative decline.
- Remove the fruit bowl from the mold and glaze with Blitz.
Final Composition
- Spread a layer of fruttidor mango, papaya and yuzu spread on the biscuit and a layer of coconut cream.
- Roll into a roll and stabilize in the cold (approximately 6cm in diameter).
- Cut into portions of about 4.5 cm and freeze.
- Glaze with coconut glaze melted at 35°C to the edge
- Place the fruit spread on the glazed roll.
- Decorate.
Discover Exotic Roll
Filippo Falciola
Pastry Chef
Filippo Falciola has been working in the pastry industry for 10 years. He is a teacher for the Advanced Training courses in Pastry Chef and Pastry Chef for Restaurants and Hotels at the CAST Alimenti school.
Crafted using IRCA Group professional solutions
PASTRY
IRCA
CHOCOSMART CIOCCOLATO BIANCO
PASTRY
IRCA
BLITZ
PASTRY
IRCA
IRCA GENOISE
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE DONATELLO
PASTRY
IRCA
LEVOSUCROL
CHOCOLATE
IRCA
RENO X CIOCCOLATO BIANCO 28%
FRUIT
