DOLCE FORNO |
farina 00 "forte" |
lievito |
sale |
burro 82% m.g. |
uova |
panna 35% m.g. |
RENO CONCERTO LACTEE CARAMEL |
FRUTTIDOR MANGO |
acqua |
zucchero semolato |
polpa di mango |
polpa di passion fruit |
MIRAGEL SPRAY NEUTRO |
SAVARIN
Ingredients
500g
type 00 strong flour
100g
yeast
15g
salt
12,5g
unsalted butter 82% fat
150g
eggs
525g
Preparation
In a planetary mixer, using a leaf beater, knead DOLCE FORNO, flour, yeast, salt and 350 gr of cold eggs.
When the dough begins to take shape add the remaining eggs gradually to obtain a fine glutinic net.
Add the soft butter in 2/3 times and knead until it is completely absorbed.
Cover the bowl with plastic wrap and place it in a proofer room at 24/26°C to duplicate its volume.
Knead again for few minutes.
Using a pastry bag, half-fill the mold and let it rest at 28/30°C until the leavened dough reaches the top of the mold.
Bake at 160/165°C, fan oven, for 12/15 minutes.
WHIPPED CHOCOLATE GANACHE
Ingredients
liquid cream 35% fat
80g
RENO CONCERTO LACTEE CARAMEL
120g
liquid cream 35% fat
200g
Preparation
Bring the cream (1) to a boil.
Pour the ream on RENO CONCERTO LACTEE CARAMEL and emulsify.
Pour in gently the cold cream (2) and emulsify.
Cover with a plastic wrap and place it in a refrigerator for at least 4 hours.
EXOTIC SYRUP
Ingredients
water
250g
caster sugar
250g
mango purée
150g
passion fruit purée
100g
Preparation
Bring to a boil the water with the sugar.
Once the mixture reaches 45-50°C add the fruit purèe and mix.
Final composition
Soak the savarin into the exotic syrup previously heated at 65-70°C for 30-45 minutes
Gently squeeze out any excess syrup and then transfer them to a griddle to remove the excess syrup.
Cover the savarin with MIRAGEL SPRAY.
Fill the center of the savarin with some FRUTTIDOR MANGO.
Using a pastry bag pipe spread over the FRUTTIDOR some chocolate whipped ganache
Spread over the ganache a grated tonka bean and decorate using MINI ELEGANCE MILK DOBLA.
