Delinoisette |
550g |
Vigor Baking |
4g |
Flour |
50g |
Starch |
50g |
Egg whites |
370g |
Butter |
120g |
Pralin Delicrisp Caramel Fleur de Sel |
qb |
Fruttidor Red Fruits |
250g |
Water |
20qb |
Lilly Neutro |
55g |
Reno Concerto Lactee Caramel |
800g |
Cream 35% fat (1) |
65g |
Water (1) |
65g |
Cream 35% fat (2) |
200g |
Water (2) |
35g |
Cocoa butter |
400g |
Financier
Ingredients
Preparation
Mix the dry ingredients, add the egg whites and melted butter.
Bake in a 60 × 40 cm tray at 170°C for 10–15 minutes.
Cut out the bases.
Crunchy Layer
Ingredients
Preparation
Spread over the base.
Insert
Ingredients
Preparation
Gently warm the Fruttidor. Add Lilly Neutro and the water, mixing thoroughly. Pipe into the insert mold.
Lactee Caramel Mousse
Ingredients
Cream 35% fat (1)
65g
Water (1)
65g
Cream 35% fat (2)
200g
Lilly Neutro
35g
Water (2)
35g
Preparation
Melt the chocolate at 40°C.
Heat the liquids (1) to 90°C.
Emulsify the ingredients to create a ganache, then cool to 26°C.
Semi-whip the cream (2) with Lilly Neutro and the water (2).
Fold the semi-whipped cream into the ganache in two additions using a spatula.
Crunchy shell
Ingredients
Cocoa butter
400g
Preparation
Melt the chocolate and cocoa butter at 26°C, mixing thoroughly.
Final Composition
Pour the chocolate mixture into the cavities, drain off the excess and allow to crystallize.
Pipe a layer of mousse into the mold, add the Fruttidor insert, then add another layer of mousse. Finish with the financier topped with a crunchy layer of Pralin Delicrisp Fleur de Sel and a few pieces of salted peanut.
Blast freeze, then unmold.
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.
