AVOLETTA |
550g |
type 0 white flour |
50g |
cornstarch |
90g |
VIGOR BAKING |
4g |
egg whites |
370g |
unsalted butter 82% fat |
120g |
full-fat milk (3,5% fat) |
650g |
JOYPASTE VANIGLIA BIANCA |
10g |
LILLY NEUTRO |
125g |
SINFONIA CIOCCOLATO BIANCO 33% |
325g |
liquid cream 35% fat |
300g |
egg yolks |
80g |
caster sugar |
60g |
water |
190g |
TOP MERINGUE |
250g |
lemon juice |
75g |
PRALIN DELICRISP FRUITS ROUGES |
qb |
FRUTTIDOR AMARENA |
qb |
MIRROR NEUTRAL |
300g |
red food coloring |
qb |
ALMOND FINANCIER
Ingredients
550g
type 0 white flour
50g
cornstarch
50g
4g
egg whites
370g
unsalted butter 82% fat
120g
Preparation
-Combine all the dry ingredients and mix well.
-Ass the egg whites and mix using a whisk.
-Add the melted butter and mix well.
-Spread over a 60x40 tray with parchment paper.
-Bake for 10 minutes at 180-190°C.
VANILLA NAMELAKA
Ingredients
full-fat milk (3,5% fat)
150g
35g
liquid cream 35% fat
300g
Preparation
-Add JOYPASTE to milk and bring the mixture to a boil.
-Add LILLY NEUTRO and mix using a whisk.
-Pour the hot mixture over the chocolate and mix using a hand blender.
-Gently add liquid cream to the mixture.
-Place in the fridge at 4°c for 12 hours, covered with plastic film.
CUSTARD
Ingredients
full-fat milk (3,5% fat)
500g
egg yolks
80g
caster sugar
60g
cornstarch
40g
90g
water
90g
Preparation
-Combine sugar, egg yolks and corn starch
-Add warm milk to the mixture
-Cook it at 84-85°C obtaining a cream.
-Add LILLY NEUTRO to the warm water and mix, then add it to the cream ed incorporare il composto nella crema.
CITRUS MERINGUE
Ingredients
Preparation
- Whip all the ingredients in a planetary mixer for 6-7 minutes (high speed).
CHIBOUST CREAM SPHERES
-Add the citrus meringue to the custard and mix until smooth and foamy.
-Spread the mixture into spherical silicon molds.
-Put in the blast chiller until completely hardened.
RED FRUITS CRUNCHY
Ingredients
Preparation
-Spread PRALIN DELICRISP FRUITS ROUGES between two sheets of parchment paper (1-2mm thick).
-Put in the fridge or blast chiller until completely hardened.
-Cut some discs with a diameter of 7 cm.
SOUR CHERRY FILLING
Ingredients
Preparation
Blend FRUTTIDOR AMARENA and store in the fridge.
SOUR CHERRY GLAZE
Ingredients
Preparation
-Blend FRUTTIDOR AMARENA and add it to MIRROR NEUTRO (previously heated at 55°C).
-Add red food coloring and mix using a hand blender until smooth (be careful not to incorporate air).
-Put in the fridge for at least 2 hours.
- Before using the glaze, heat it at 50-55°C and use it at 45°C
Final composition
-Put a disc of almond financier in the DOBLA single-serve chocolate tartlet (7 cm diameter).
-Whip the namelaka in a planetary mixer and spread a layer in the tartlet. Leave a small circle in the middle and fill it with FRUTTIDOR AMARENA.
-Place a disc of red fruits crunchy over the top of the tartlet.
-Glaze three chibust cream spheres with sour cherry glaze.
-Place the glazed spheres in the center of the tartlet.
Decorate using WHITE SPOTS ORIGINAL and PETIT LOVE by Dobla.
Francesco Maggio
Cioccolatiere
Francesco is our Corporate Chef specialized in chocolate, modern pastry and croissant making since 2018.
Crafted using IRCA Group professional solutions
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO BIANCO 33%
PASTRY
IRCA
PRALIN DELICRISP FRUITS ROUGES
PASTRY
IRCA
FRUTTIDOR AMARENA
PASTRY
IRCA
MIRROR NEUTRAL
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE VANIGLIA BIANCA
PASTRY
IRCA
VIGOR BAKING
PASTRY
IRCA
TOP MERINGUE
PASTRY
