Avoletta |
550g |
Vigor Baking |
4g |
Flour 00 |
50g |
Cornstarch |
50g |
egg white |
370g |
butter |
120g |
Pralin Delicrisp Blanc |
qb |
Poppy seeds |
|
Crumble |
qb |
Fruttidor Ananas |
250g |
Lilly Neutro |
50g |
Water |
50g |
Cream 35% m.g. |
280g |
Reno X white 28% |
130g |
Almond Financier
Ingredients
550g
4g
Flour 00
50g
Cornstarch
50g
egg white
370g
butter - melted
120g
Poppy seeds - toasted
Crumble
qb
Preparation
- Mix all the powdered ingredients by hand using a whisk.
- Add the egg whites and then the melted butter. Continue mixing until a smooth and homogeneous batter is obtained.
- Fill the silicone savarin molds and bake in a static oven for 10–15 minutes at 180–190 °C with the valve closed.
- Once baked and cut to the desired size, spread a layer of crunchy mixture on top (Pralin Delicrisp Blanc + poppy seeds + crumble).
Ananas Gelee
Ingredients
Preparation
- Heat the water and dissolve the neutral lilly in it.
- Heat one part of the Fruttidor and add the neutral lilly dissolved in the water. Once well mixed, add it to the remaining Fruttidor.
- Pour into the insert molds and blast chill.
Whipped ganache
Ingredients
Preparation
- Prepare the ganache by bringing the cream (1) to a boil and pouring it over the chocolate drops. Emulsify with a whisk or an immersion blender.
- Gradually add the cold cream (2) in a thin stream, continuing to blend.
- Place in the refrigerator for at least 3 hours (ideally overnight).
Whip with a whisk at medium–low speed until a soft and creamy consistency is obtained.
Final Composition
- Pipe the whipped ganache into the molds, insert the pineapple insert, and close with the financier.
- Blast chill the cake in the blast chiller; once completely frozen, unmold and store at –20 °C.
- Remove any frost from the cake and glaze with Yellow ColorGlaze.
- Decorate the surface of the cake with a chocolate cake collar and fill it with sponge cake cubes and fruit.
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
