Reno X milk chocolate 33,5% |
200g |
Passion Fruit puree |
200g |
Sugar |
50g |
Gelatin |
6g |
Water |
30g |
Delinoisette |
550g |
Vigor Baking |
4g |
Flour |
50g |
Cornstarch |
50g |
Egg white |
370g |
Butter 82% f.m. |
120g |
Milk |
480g |
Levosucrol |
50g |
Cioccolato fondente Arriba 64% |
315g |
Cream 35% f.b. |
520g |
Glucose |
10g |
Lilly Neutro |
45g |
Joygelato mascarpone |
16g |
Reno X white chocolate |
340g |
Cream |
250g |
Lace flower dark assortment. |
|
Fesh Fruit |
qb |
Chocolate Shell
Ingredients
Reno X milk chocolate 33,5%
200g
Total Weight
200g
Preparation
- Spread a thin layer of tempered chocolate between two sheets of plastic wrap.
- Cut with a 14cm diameter cookie cutter.
- Once the chocolate has crystallized, cut it in half to create two half-moons.
Passion fruit jelly
Ingredients
Passion Fruit puree - Ravifruit
200g
Sugar
50g
Gelatin
6g
Water
30g
Total Weight
286g
Preparation
- Rehydrate the gelatin with water.
- Heat the puree in the microwave and add the sugar and gelatin mass.
- Pour approximately 50-70 grams into a cylindrical silicone mold with a diameter of 7 cm.
Hazelnut financier
Ingredients
550g
4g
Flour
50g
Cornstarch
50g
Egg white
370g
Butter 82% f.m. - Melt
120g
Total Weight
1144g
Preparation
- Mix all the dry ingredients by hand with a whisk.
- Add the egg whites and then the melted butter, continuing to mix until the mixture is smooth.
- Fill the pans and bake in a conventional oven at 180°C with the vent closed for 10-15 minutes. cut a 7 cm disc and place it on the gelled mixture.
Dark chocolate mousse Arriba 64%
Ingredients
Preparation
- Heat the milk and invert sugar
- Melt the dark chocolate at 40°C and emulsify the two products with an immersion blender.
- Once the ganache has reached 40°C, add the semi-whipped cream, stirring gently.
- Pour the product into the PXHALFMOON mold from PAVONI
Mascarpone Namelaka
Ingredients
Milk
200g
10g
45g
Reno X white chocolate
340g
Cream
250g
Total Weight
861g
Preparation
- Bring the first four ingredients to a gentle boil.
- Mix in the white chocolate, and finally the chilled cream.
- Cool in the refrigerator and assemble the next day.
Assembly, layout and finishing
Ingredients
Lace flower dark assortment. - Dobla
Fesh Fruit
qb
Preparation
- Fill the halfmoon mold with the dark chocolate mousse, insert the frozen insert, cut into half-moons, with financier and gelled, cover with more mousse and chill.
- Unmold, place the two chocolate layers on the sides and spray with the mixture of half milk chocolate and half cocoa butter.
whip the namelaka, decorate the top and add autumn fruit along with: Dobla Lace flower dark assortment.
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
