IRCA GENOISE CHOC |
400g |
eggs |
400g |
PRALIN DELICRISP CLASSIC |
qb |
liquid cream 35% fat |
200g |
fresh full-fat milk (3,5% fat) |
200g |
egg yolks |
80g |
caster sugar |
40g |
creme anglaise |
500g |
SINFONIA CIOCCOLATO FONDENTE 68% |
90g |
SINFONIA CIOCCOLATO LATTE 38% |
95g |
LILLY NEUTRO |
10g |
FRUTTIDOR ANANAS |
200g |
MIRROR NEUTRAL |
20g |
CHOCOLATE BISCUIT
Ingredients
IRCA GENOISE CHOC
400g
eggs
400g
Preparation
Whip all the ingredients in a planetary mixer for 15 minutes.
Spread the mixture over a 40x60cm baking tray with parchment paper and bake at 200°C for 6-8 minutes
CRUNCHY LAYER
Ingredients
Preparation
Melt PRALIN DELICRISP CLASSIC at low temperature.
CRÈME ANGLAISE
Ingredients
liquid cream 35% fat
200g
fresh full-fat milk (3,5% fat)
200g
egg yolks
80g
caster sugar
40g
Preparation
Gently stir sugar with egg yolks.
Mix milk and cream and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.
CHOCOLATE CREMOUX
Ingredients
creme anglaise
500g
SINFONIA CIOCCOLATO FONDENTE 68%
90g
SINFONIA CIOCCOLATO LATTE 38%
95g
10g
Preparation
Heat the crème anglaise at 45°C, then add LILLY NEUTRO.
Melt SINFONIA CIOCCOLATO LATTE 38% and SINFONIA CIOCCOLATO FONDENTE 68% at 45°C, then add the chocolate to the cream.
Mix using a hand blender.
GLOSSY PINEAPPLE FILLING
Ingredients
200g
20g
Preparation
Mix the two ingredients.
Final composition
Spread the cruchy layer over the chocolate biscuit, then cut some discs with a pastry ring and place them on the bottom of the ring.
Fill the ring with chocolate mousse.
Spread a layer of glossy pineapple filling to finish the dessert.
Decorate with DOBLA MINI GOLD PEARL.
Oriol Portabella
Pasticciere
Expert pastry chef , Oriol completed a succession of specialist courses in Barcelona before starting his career in the early 2000s and working with many patisseries.
