zucchero semolato |
tuorli d'uovo |
acqua |
MINUETTO FONDENTE SANTO DOMINGO 75% |
SINFONIA CIOCCOLATO FONDENTE 76% |
panna 35% m.g. |
SINFONIA CIOCCOLATO FONDENTE 68% |
MINUETTO FONDENTE ECUADOR 70% |
MINUETTO FONDENTE MADAGASCAR 72% |
SINFONIA CIOCCOLATO FONDENTE 56% |
RENO CONCERTO FONDENTE 58% |
RENO CONCERTO FONDENTE 64% |
MINUETTO LATTE SANTO DOMINGO 38% |
SINFONIA CIOCCOLATO LATTE 38% |
tuorlo d'uovo |
RENO CONCERTO LATTE 34% |
RENO CONCERTO LACTEE CARAMEL |
LILLY NEUTRO |
SINFONIA GIANDUIA FONDENTE |
RENO CONCERTO GIANDUIA LATTE 27% |
SINFONIA NOCCIOLATO BIANCO |
RENO CONCERTO BIANCO 31,50% |
SINFONIA CIOCCOLATO BIANCO |
Final composition
PÂTE À BOMBE PREPARATION:
-Mix the yolk with sugar and warm up to 60°C.
-Put the mixture in a planetary mixer and mix at medium speed until it reaches a creamy structure (temperature of about 25°C).
GANACHE PREPARATION:
-Boil the water (1), add the chocolate and mix. When the ganache reaches a temperature of 40°C pour the pate a bombe and mix gently.
PÂTE À BOMBE MOUSSE PREPARATION:
-Whip the cream until you have a soft consistency (semi-whipped) for all dark chocolates, while it must be well whipped for all other chocolates.
-Mix with a whisk the water (2) and the LILLY NEUTRO (where needed) and add it to the cream and mix.
-Add the cream to the mixture of ganache pâte à bombe and mix.
-Pour in the silicon mold and freeze.
IMPORTANT: if you want something ready to use, you need to whip the cream a little bit more.
IRCA products in the recipe
PASTRY
