TOP FROLLA |
burro 82% m.g. |
zucchero |
uova |
CACAO IN POLVERE |
CHOCOSMART CIOCCOLATO LATTE |
PRALIN DELICRISP CARAMEL FLEUR DE SEL |
FRUTTIDOR MIRTILLO |
acqua |
LILLY NEUTRO |
latte 3.5% m.g. |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
SINFONIA CIOCCOLATO BIANCO 33% |
panna 35% m.g. |
Mascarpone |
COCOA SHORTCRUST
Ingredients
Preparation
Mix all ingredients in a planetary mixer equipped with paddle at medium speed until a homogeneous mass is obtained.
Let the pastry rest in the refrigerator for a couple of hours.
Roll out the pastry to a thickness of 3mm, make tartellettes of 8 cm in diameter and bake at 165C ° for 12-15min.
CARAMEL CRUNCHY LAYER
Ingredients
Preparation
Mix the ingredients.
Fill the bottom of the tart 1/3 full.
BLUEBERRY JELLY
Ingredients
Preparation
Combine the ingredients using a wisk.
Preserve inside a piping bag
MASCARPONE CHEESE NAMELAKA
Ingredients
milk 3.5% fat
400g
liquid cream 35% fat
700g
100g
Mascarpone cheese
240g
Preparation
Bring milk and GLUCOSE to the boil, add LILLY and blend with a whisk.
Pour the liquid onto the chocolate and emulsify with an immersion blender,
While emulsifying add the mascarpone cheese and liquid cream.
When the cream is fully emulsified, refrigerate the namelaka overnight.
Final composition
Fill the bottom of the tartlet with a layer of blueberry jelly, using a spatula make it flat.
Whip the namelaka in a planetary mixer with paddle at medium speed for 5 minutes.
Decorate the cake with round namelaka tufts.
Decorate with CHOCOLATE BLUEBERRY and SPIRAL DARK DOBLA.
IRCA products in the recipe
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO BIANCO 33%
PASTRY
IRCA
CHOCOSMART CIOCCOLATO LATTE
PASTRY
IRCA
PRALIN DELICRISP CARAMEL FLEUR DE SEL
PASTRY
IRCA
FRUTTIDOR MIRTILLO
PASTRY
IRCA
TOP FROLLA
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE VANIGLIA MADAGASCAR/BOURBON
CHOCOLATE
