PRALIN DELICRISP FRUITS ROUGES |
500g |
RENO X CIOCCOLATO BIANCO 28% |
500 g |
PRELUDIO INTRO CIOCCOLATO FONDENTE 52% |
2000g |
water |
200 g |
sugar |
100 g |
|
|
112g |
RED BERRY FILLING
Ingredients
RENO X CIOCCOLATO BIANCO 28%
500 g
Preparation
- Melt the RENO X BIANCO at 45°C.
- Add the PRALIN DELICRISP FRUIT ROUGE and mix with a spatula.
- Spread it out in a silicone mold, aiming for a thickness of 1 cm.
- Let it crystallize at 15°C for 30 minutes.
- Using a nozzle, create discs and then shape them into small spheres.
- Let it crystallize at 15°C for a few hours.
SHELL
Ingredients
PRELUDIO INTRO CIOCCOLATO FONDENTE 52%
2000g
Preparation
- Melt the chocolate at 45°C.
POLISHING PROCESS
Ingredients
water
200 g
sugar
100 g
100g
12g
Preparation
- Heat the three ingredients to 65°C.
- Mix the oil and lecithin with a blender and let cool.
- Blend again.
Final composition
- Place the mini berry spheres into the pan.
- Gradually add the chocolate, using the cold air from the pan.
- Using a heat gun, heat the dragees until smooth.
- Let them crystallize overnight at 15°C.
- Begin the process by pouring the 0.3% polish into the pan, using 3 grams per kg of product, to ensure even distribution.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
Crafted using IRCA Group professional solutions
PASTRY
