AVOLETTA |
VIGOR BAKING |
farina "debole" |
amido di mais |
albume |
burro 82% m.g. |
PRALIN DELICRISP FRUITS ROUGES |
panna 35% m.g. |
acqua |
LILLY NEUTRO |
CHOCOCREAM BIANCO |
Lilly neutro |
FRUTTIDOR FRAGOLA |
MIRROR FRAGOLA |
CHOCOCREAM CRUNCHY FRUTTI ROSSI |
aceto balsamico |
LEVOSUCROL |
ALMOND FINANCIER
Ingredients
550g
5g
all-purpose flour
50g
cornstarch
50g
egg whites
370g
unsalted butter 82% fat
120g
Preparation
Mix all the dry ingredients, add the egg whites stirring by hand then add the melted butter.
Fill the 60x40 silicone moulds and bake for 10-15 minuti at 180-190°C with closed valve.
Cool it down at room temperature
CRUNCHY INSERT
Ingredients
Preparation
Spread the PRALIN DELICRISP over the almond financier.
Chill it for 10 minutes in the refrigerator and then cut it with the insert cutter.
Keep in the fridge before use.
VANILLA NAMELAKA
Ingredients
liquid cream 35% fat
150g
water
40g
40g
250g
liquid cream 35% fat
200g
Preparation
Bring the cream (1) to boil.
Add water, LILLY NEUTRO and mix.
Add the CHOCOCREAM MILK & COCOA always mixing.
Emulsify everything by using a hand blender and pour the cold cream (2) always keep blending.
Pour Half of the namelaka in the insert silicone form, and freeze.
Cover the other half with the cling film and leave it to rest overnight in the refrigerator.
STRAWBERRY MOUSSE
Ingredients
Preparation
Lightly whip the cream in a planetary mixer.
Mix the water with LILLY NEUTRO and FRUTTIDOR FRAGOLA.
Add the mixture to the cream 2/3 times and mix gently.
BALSAMIC VINEGAR REDUCTION
Ingredients
balsamic vinegar
100g
100g
Preparation
Bring the ingredients to a low simmer for 5 minutes.ù
Cool down for a couple of minutes before filling the pipettes
Final composition
Fill by 2/3 the pill silicone form with the Strawberry mousse.
Insert the frozen namelaka, add a small quantity of mousse and close the dessert with the spreaded financier.
Place in freezer until fully frozen.
Unmould the pills and glaze them with the mirror.
Place the pills in the freezer for a couple of minutes to set the MIRROR.
With the help of two skewers dip the bottom of the pill in the melted CHOCOCREAM CRUNCHY.
Make sure to remove the excess and place over the serving plate.
Whip the namelaka in a planetary mixer for a couple of minutes.
Using a piping bag with a saint-honorè nozzle decorate the surface of the pill.
Decorate with the pipettes and PETIT LOVE
IRCA products in the recipe
PASTRY
IRCA
CHOCOCREAM BIANCO
PASTRY
IRCA
PRALIN DELICRISP FRUITS ROUGES
PASTRY
IRCA
FRUTTIDOR FRAGOLA
PASTRY
IRCA
MIRROR FRAGOLA
PASTRY
IRCA
LILLY NEUTRO
PASTRY
IRCA
VIGOR BAKING
PASTRY
IRCA
AVOLETTA
PASTRY
IRCA
LEVOSUCROL
PASTRY
