Avoletta |
550g |
Vigor Baking |
4g |
Flour |
50g |
Starch |
50g |
Egg whites |
370g |
Butter |
120g |
Pralin Delicrisp Fruits Rouges |
qb |
Fruttidor Mulberry, Blackcurrant and Elderflower |
250g |
Water |
70g |
Lilly Neutro |
120g |
Whipped Cream |
500g |
Purple fig purée |
200g |
Green and purple cocoa butter |
qb |
Financier
Ingredients
Preparation
Mix the dry ingredients, add the egg whites, then incorporate the melted butter. Bake in a 60 × 40 cm tray at 170°C for 10–15 minutes. Cut discs to the same diameter as the individual portions.
Crunchy layer
Ingredients
Preparation
Spread over the base.
Insert
Ingredients
Preparation
Gently warm the Fruttidor, add the remaining ingredients, then pour into the insert mold.
Fig Mousse
Ingredients
Preparation
Whip the cream with the water and Lilly Neutro in a planetary mixer, then add the purée.
Glazing
Ingredients
Green and purple cocoa butter
qb
Preparation
Use at 30–35°C.
Final Assembly
Pour a layer of mousse into the mold, add the Fruttidor insert, then add another layer of mousse and finish with the financier topped with the crunchy layer. Spray with cocoa butter.
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
