Avoletta |
550g |
Vigor Baking |
4g |
Flour |
50g |
Starch |
50g |
Egg whites |
370g |
Butter |
120g |
Pralin Delicrisp Tropical |
qb |
Fruttidor Mango, Papaya and Yuzu |
250g |
Water |
70g |
Lilly Neutro |
120g |
Whipped Cream |
500g |
Mango Puree |
200g |
Orange oil-soluble food colouring |
qb |
Cocoa butter |
200g |
Reno X White Chocolate 28% |
200g |
Financier
Ingredients
Preparation
Mix the dry ingredients, add the egg whites, then incorporate the melted butter. Bake in a 60x40 cm tray at 170°C for 10–15 minutes. Cut discs with the same diameter as the individual portions.
Crispy layer
Ingredients
Pralin Delicrisp Tropical
qb
Preparation
Spread Pralin Delicrisp Tropical over the financier.
Insert
Ingredients
Preparation
Gently warm the Fruttidor and add the other ingredients. Pour into the insert mould.
Mango Mousse
Ingredients
Preparation
Whip the cream with the water and Lilly Neutro in a planetary mixer, then add the fruit purée.
Glaze
Ingredients
Preparation
Mix all the ingredients, melting them together, and use at 30–35°C.
Final Composition
Pour a layer of mousse into the mould, add the Fruttidor insert, then add another layer of mousse and close with the financier topped with the crunchy layer. Dip into the orange cocoa butter coating at approximately 30°C. Spray with red and green cocoa butter, then warm with a heat gun to achieve a glossy finish.
Manuel De Brasi
Pastry Chef
Manuel chose to nurture his passion for pastry from a young age, graduating from the Istituto Giovanni Falcone in Gallarate in 2024.
