IRCA GENOISE |
uova intere |
ZUCCHERO INVERTITO |
MINUETTO FONDENTE ECUADOR 70% |
panna 35% m.g. |
acqua |
PRALIN DELICRISP NOIR |
FRUTTIDOR ARANCIA |
MIRROR MANDARINO |
ROLLÉ
Ingredients
Preparation
Beat all the ingredients together in a mixer at medium speed for 10-12 minutes, spread the mixture evenly onto baking paper to a thickness of 8 mm, then bake for a brief time at 200-220°C with the valve closed. After baking, leave to cool for several minutes, then cover with plastic sheets to avoid drying out, and refrigerate until it is to be used.
MOUSSE ECUADOR 60%
Ingredients
MINUETTO FONDENTE ECUADOR 70%
600g
liquid cream 35% fat
200g
water
200g
liquid cream 35% fat
800g
Preparation
Beat all the ingredients together in a mixer at medium speed for 10-12 minutes, spread the mixture evenly onto baking paper to a thickness of 8 mm, then bake for a brief time at 200-220°C with the valve closed. After baking, leave to cool for several minutes, then cover with plastic sheets to avoid drying out, and refrigerate until it is to be used.
