Delinoisette |
500g |
Flour |
50g |
Vigor baking |
4g |
Cornstarch |
30g |
Butter 82% m.g. |
80g |
Reno X Milk 33,6% |
350g |
Raspberry Puree |
500g |
Lilly Neutro |
135g |
Dexstrose |
12g |
Cream 35% m.g. |
265g |
Water |
100g |
Colorglaze Red |
qb |
Milk Chocolate Financier
Ingredients
500g
Flour - 00
50g
4g
Cornstarch
30g
Butter 82% m.g. - melted
80g
Reno X Milk 33,6% - melted at 45°C
150g
Preparation
- Mix the dry ingredients.
- Add the egg whites and mix by hand.
- Add the butter and chocolate, previously melted in the microwave.
- Pour the mixture into a 60 × 40 cm baking tray lined with parchment paper and spread evenly with a spatula.
- Bake for 10–15 minutes at 170–180°C.
- Allow to cool, then cut out 4 cm diameter rounds using a cookie cutter.
Raspberry Geleè
Ingredients
Preparation
- Heat the puree.
- Add the remaining ingredients and blend.
- Pour into the inserts and blast chill.
Milk Chocolate Mousse
Ingredients
Reno X Milk 33,6%
200g
Cream 35% m.g. - 1- hot
65g
Water - 1
65g
Cream 35% m.g. - 2- cold
200g
35g
Water - 2-cold
35g
Preparation
- Melt the chocolate to 45°C.
- Warm the liquids (1) to approximately 20°C.
- Add the chocolate and mix well with a whisk or immersion blender to create a fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula, depending on the desired consistency.
- Pour into the molds, add the insert, and blast chill.
Final Composition
Ingredients
Preparation
- Once the single-serve dessert is blast chilled, remove it from the molds and glaze with Colorglaze Red.
- Decorate as desired with raspberries and Dobla decorations.
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
