Mogador Premium |
200g |
Sugar |
90g |
Eggs |
230g |
Type 00 flour |
60g |
VIGOR BAKING |
5g |
Seeds oil |
60g |
Milk |
50g |
JOYPASTE VANIGLIA MADAGASCAR BOURBON |
5g |
Whole Milk |
200g |
Glucose |
10g |
LILLY NEUTRO |
125g |
JOYGELATO MASCARPONE |
16g |
SINFONIA CIOCCOLATO BIANCO 33% |
340g |
Cream |
250g |
Kirsch |
40g |
Fruttidor Red Fruits |
250g |
Water |
190g |
RENO X Dark Chocolate 54,5% |
300g |
35% fat cream |
250g |
Cocoa butter |
100g |
PAIN DE GENES
Ingredients
200g
Sugar
90g
Eggs
230g
Type 00 flour
60g
VIGOR BAKING
5g
Seeds oil
60g
Milk
50g
Preparation
- Mix Mogador Premium with the sugar and eggs in a mixer.
- Sift the powders, then add all the remaining ingredients and continue mixing.
- Bake in a 30 x 40 cm tray at 180 °C for about 10 minutes.
- Cut out a disc with the same diameter as the silicone mould.
Mascarpone and Kirsch poured namelaka
Ingredients
Whole Milk
200g
Glucose
10g
LILLY NEUTRO
45g
SINFONIA CIOCCOLATO BIANCO 33%
340g
Cream
250g
Kirsch
40g
Preparation
- Bring the first four ingredients to a gentle boil, then mix with the white chocolate and finally with the cold cream. Add the liqueur.
- Pour into the insert mould and blast chill.
Red Fruit Gelée
Ingredients
Preparation
Heat the Fruttidor, add the Lilly Neutro, and pour into the insert moulds over the frozen namelaka. Blast chill to set.
Dark Chocolate Mousse
Ingredients
RENO X Dark Chocolate 54,5%
200g
35% fat cream - 1st step
50g
Water
110g
35% fat cream - 2nd step
200g
30g
Water - 2nd step
30g
Preparation
- Melt the chocolate at 45°C.
- Warm the first set of liquids to around 20°C.
- Add the chocolate and mix thoroughly with a whisk or immersion blender to create a smooth ganache.
- Separately, semi-whip the second portion of cream with LILLY NEUTRO and water.
- Add the semi-whipped cream to the ganache (which should be at 25–30°C) in two additions, gently folding with a whisk or rubber spatula depending on the desired consistency.
Dark chocolate sprayable mass
Ingredients
RENO X DARK CHOCOLATE 54,5%
100g
Cocoa butter
100g
Preparation
Mix the melted ingredients and spray at approximately 30°C.
FINAL COMPOSITION
- Pour the dark chocolate mousse halfway into the mould, insert the red fruit gelée and mascarpone namelaka insert.
- Pour in the remaining mousse, close with the pain de gênes and blast chill.
- Spray with the spray coating and decorate with fresh berries.
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
