farina |
burro 82% m.g. |
RENO CONCERTO FONDENTE 72% |
zucchero semolato |
Zucchero muscovado |
uova intere |
sale |
VIGOR BAKING |
GOCCIOLONI CIOCCOLATO FONDENTE |
latte intero |
panna |
GLUCOSIO |
LILLY NEUTRO |
SINFONIA CIOCCOLATO BIANCO |
yogurt magro |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
FRUTTIDOR FRUTTI DI BOSCO |
COOKIES
Ingredients
flour
410g
unsalted butter 82% fat
260g
RENO CONCERTO FONDENTE 72%
100g
caster sugar
200g
Muscovado Sugar
200g
eggs
100g
salt
5g
8g
Preparation
melt
the 100 g of dark chocolate at 4545°C, add the
cubed butter and mix until obtaining a
homogeneous mixture Put flour and butter in
planetary mixer to work with leaf you have to get one
sandy mixture Add sugar/salt/baking e
vanilla and continue to work Slowly insert the
eggs at room temperature (leave to incorporate
good) At the end, add the big droplets of dark chocolate and continue
to mix gently until a mixture is obtained
homogeneous Put in the fridge to recrystallize Process
the dough and roll out to 0.7 mm inside shapes a
steel heart Cook for 10 minutes at 165 C Leave to cool on a rack
namelaka white chocolate and yogurt
Ingredients
full-fat milk (3,5% fat)
350g
liquid cream
150g
20g
100g
SINFONIA CIOCCOLATO BIANCO
330g
low-fat yogurt
300g
liquid cream
750g
Preparation
Warm up
lightly fresh milk and cream with the
glucose, add the Lilly Neutro then the chocolate
white and make a ganache Insert the yogurt
and lastly the cream at a temperature of about 55°C
You must obtain a liquid mixture to mature in
fridge for a whole night. The following day, assemble
lightly in the planetary mixer with a whisk
forest fruit filling
Ingredients
Preparation
arrange a light layer of fruttidor berries on the surface of the cookie
Final composition
Fill the heart shaped mould with the cookie dough and bake.
Once cooked leave to rest a few minutes before unmoulding.
Whip the namelaka and using a piping bag with round nozzle decorate the surface with tufuts of namelaka.
Pipe between the namelaka tufts some fruttidor.
Decorate the dessert with a heart shaped layer of tempered dark chocolate.
Decorate with DOBLA decorations
