IRCA GENOISE CHOC |
uova intere |
LEVOSUCROL |
FRUTTIDOR PERA |
acqua |
LILLY NEUTRO |
Zenzero fresco |
SINFONIA CIOCCOLATO CARAMEL ORO |
tuorli |
zucchero |
latte |
panna 35% m.g. |
Panna semi-montata |
COLORGLAZE YELLOW |
COLORGLAZE RED |
COLORGLAZE GREEN |
COCOA SPONGE
Ingredients
Preparation
Mix all the ingredients in a jug.
Pour into a silicone mat with edges and cook at 220 °C for 5-6 minutes.
PEAR AND GINGER COMPOTE
Ingredients
Preparation
Mix LILLY NEUTRO in lukewarm water and add to FRUTTIDOR PERA.
Flavour with ginger.
BAVAROIS CARAMEL ORO
Ingredients
egg yolks
20g
sugar
13g
milk
65g
liquid cream 35% fat
75g
40g
Half whipped cream
225g
Preparation
Boil the milk and cream.
In the meantime, mix the egg yolks with the sugar and make a crème anglaise.
Pour it over the chocolate and mix well with a hand blender.
Lightly whip the cream with LILLY NEUTRO and lighten the mixture.
GLAZING
Ingredients
Preparation
Mix the three Colorglazes and pour cold onto the cake to obtain a PUMPKIN COLORGLAZE.
Final composition
Freeze the compote in a silicone half-sphere mould. Pipe the bavarois into the mould (up to halfway), place the insert in the
centre and let it cool. Close the mould first with the bavarois and then with the crisp sponge.
Glaze with PUMPKIN COLOUR COLORGLAZE and decorate with Dobla decorations.
IRCA products in the recipe
PASTRY
IRCA
FRUTTIDOR PERA
PASTRY
IRCA
IRCA GENOISE CHOC
PASTRY
IRCA
LILLY NEUTRO
PASTRY
IRCA
LEVOSUCROL
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO CARAMEL ORO
PASTRY
IRCA
COLORGLAZE RED
PASTRY
IRCA
COLORGLAZE YELLOW
PASTRY
