latte intero |
panna |
zucchero semolato |
Tuorlo pastorizzato |
MINUETTO LATTE SANTO DOMINGO 38% |
MINUETTO FONDENTE SANTO DOMINGO 75% |
JOYPASTE ROSA |
AVOLETTA |
farina |
VIGOR BAKING |
amido di mais |
albume |
burro 82% m.g. |
SINFONIA CIOCCOLATO BIANCO |
PRALIN DELICRISP TROPICAL |
FRUTTIDOR PESCA |
Creamy Santo Domingo chocolate
Ingredients
full-fat milk (3,5% fat)
300g
liquid cream
200g
caster sugar
100g
pasteurized yolk
100g
MINUETTO LATTE SANTO DOMINGO 38%
150g
MINUETTO FONDENTE SANTO DOMINGO 75%
200g
20g
Preparation
Mix
cold with a whisk the first 4
ingredients and microwave a
8585°C Immediately block the
cooking by inserting the chocolates Mix
for a couple of minutes, insert the
Joypaste Rosa, mix and pour the
creamy inside molds of
silicone in the shape of a hemisphere Ø 6 7 cm e
break down negatively
white chocolate and almond financier
Ingredients
500g
flour
50g
3g
cornstarch
30g
egg whites
370g
unsalted butter 82% fat
80g
SINFONIA CIOCCOLATO BIANCO
150g
Preparation
Mix and sift the powders
avoletta, flour, corn starch and
baking). melt the chocolate,
insert the soft butter and make
a ganache. Combine the egg whites
powders then add the ganache .
Spread out on a paper-lined baking sheet
from the oven and cook at 180 180°C for 12 15
about minutes
crunchy layer
Ingredients
Preparation
roll out to 2mm, cool and cup a 6cm diameter disk of Pralin delicrisp tropical
peach stuffing
Ingredients
Preparation
Arrange a thin layer of Fruttidor Pesca
Final composition
Deposit
on the bottom of the 7cm Dobla tartlet in chocolate a thin layer of Pralin Delicrisp Tropical, fill up to 2 3
with the Fruttidor Pesca and place a Ø 6 cm disk of Financier Unmould the hemisphere of
creamy and place it on the tartlet Put in negative for 30 minutes then spray the whole
tartlet with red velvet effect Stick the various Rose Petals Pink of Dobla on the hemisphere in
to completely cover the surface Or sprinkle chocolate chips
previously with red cocoa butter
