albume |
MINUETTO FONDENTE MADAGASCAR 72% |
burro 82% m.g. |
tuorlo |
zucchero semolato |
MINUETTO LATTE SANTO DOMINGO 38% |
PRALINE NOISETTE |
corn flakes senza glutine |
panna 35% m.g. |
latte 3.5% m.g. |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
LILLY NEUTRO |
BURRO DI CACAO |
MIRROR CIOCCOLATO |
FLOUR FREE CHOCOLATE BISQUIT
Ingredients
egg whites - temperatura ambiente
170g
MINUETTO FONDENTE MADAGASCAR 72% - fuso a 45°C
160g
unsalted butter 82% fat - morbido
75g
egg yolk
70g
caster sugar
40g
Preparation
In a planetary mixer, beat the whites and the caster sugar until you have a smooth and shiny meringue.
In the meanwhile mix soft butter and chocolate, and, while stirring constantly, gradually add the yolks.
With the aid of a spatula, combine the whipped egg-whites with the chocolate mixture.
Spread on a baking paper sheet and bake at 160/170°C for about 8 minutes or until the bisquit surface is resistant to the touch.
Refrigerate completely before using.
CRUNCHY CHOCOLATE FILLING
Ingredients
MINUETTO LATTE SANTO DOMINGO 38% - fuso a 45°C
100g
60g
gluten-free corn flakes - senza glutine sbriciolati e setacciati
40g
Preparation
Add chocolate to the praline and emulsify, then add cornflakes too.
Once it is done, spread it on the flour free chocolate bisquit and refrigerate.
CREME ANGLAISE FOR BAVARIAN CREAM
Ingredients
liquid cream 35% fat
175g
milk 3.5% fat
75g
egg yolk
55g
caster sugar
30g
Preparation
Bring milk and liquid cream to the boil in a microwave or in a pot.
In a separate bowl, add yolks, sugar and JOYPASTE and stir.
Once the milk and liquid cream mixture begins to boil, add the yolks and sugar mixture to it.
Continue to cook, stirring from time to time, until it reaches the temperature of 82°C.
CHOCOLATE BAVARIAN CREAM
Ingredients
Preparation
Dissolve LILLY NEUTRO into 335g of warm crème anglaise, pour onto chocolate and emulsify with an immersion blender.
When the ganache reaches the temperature of 30°C, add the liquid cream and prepare a soft mousse.
PRALINE CREMEUX
Ingredients
700g
liquid cream 35% fat
350g
30g
milk 3.5% fat
110g
25g
Preparation
Bring liquid cream, milk and cocoa butter to the boil.
When the cocoa butter is fully melted, add LILLY and pour the liquid onto the praline.
Emulsify with an immersion blender, then pour into a silicone mould for inserts and freeze.
Final composition
In a silicone mould, pour a layer of mousse, add the praline crémeux, cover with a veil of mousse, a layer of crunchy chocolate filling and close with the chocolate bisquit.
Freeze until it hardens completely.
Remove from the mould and glaze with MIRROR CIOCCOLATO, previously heated at 55°C.
Decorate with a half-moon made of tempered dark chocolate sprinkled with ruby red pearlescent powder.
Decorate with SPEAR DARK DOBLA and BALL RED/DARK.
