GIANDUIA ENTREMET

Mix all ingredients in a planetary mixer equipped with paddle at medium speed until a homogeneous mass is obtained.

Let the pastry rest in the refrigerator for a couple of hours.

Roll out the pastry to a thickness of 3mm, make discs of 20 cm in diameter and bake at 165C ° for 12-15min.

Whip all the ingredients in a planetary mixer with the whisk attachment for 10-12 minutes at medium speed.

Put 600g of dough in 60x40 tray

Bake it at 190°C for 7/8 min.

Then cut it into 16cm diameter discs.

Spread the product, using a rolling pin, between two sheets of baking paper at a height of 3mm.

Refrigerate it for at least 15 minutes and then cut it into 16cm diameter discs.

Store in the freezer until ready to assemble.

Mix the water with the LILLY NEUTRO.

Add the FRUTTIDOR MANGO and emulsify with a blender.

Pour 130g of Mango jelly into the 16 cm diameter insert and freeze it.

Place the crunchy insert of PRALIN DELICRISP TROPICAL on top of the layer of mango jelly and freeze it.

Melt the chocolate.

Prepare the custard: mix the egg yolks with the sugar, add the milk and cream (1), cook until the mixture reaches 82-84°C

Add the SINFONIA GIANDUIA FONDENTE and mix with the immersion blender and let it cool to a temperature of about 35°C

Whip the cream (2) (with the possible addition of LILLY NEUTRO)

Add the well-whipped cream to the chocolate custard, it is recommended to add it in three times, mixing delicately.

Melt at 45/50°C and use it.