MOGADOR PREMIUM |
zucchero |
uova intere |
farina tipo 00 |
VIGOR BAKING |
olio di semi |
latte intero |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
PROFUMI D'ITALIA LIMONE |
PRALIN DELICRISP BLANC |
GLUCOSIO |
SINFONIA CIOCCOLATO BIANCO |
panna liquida |
LILLY NEUTRO |
JOYPASTE PESTO DI NOCCIOLA ITALIA |
JOYPASTE PESTO DI PISTACCHIO |
panna |
acqua |
JOYPASTE PESTO DI MANDORLA |
succo di limone |
Mascarpone |
SINFONIA CIOCCOLATO LATTE 38% |
BURRO DI CACAO |
DELI CHOUX |
LEMON PAIN DE GENES
Ingredients
MOGADOR PREMIUM
200g
sugar
90g
eggs
230g
type 00 white flour
60g
5g
seed oil
60g
full-fat milk (3,5% fat)
50g
PROFUMI D'ITALIA LEMON
100g
Preparation
Mix the mogador premium with the sugar and eggs in a mixer.
Sift the powders Add all the other ingredients and continue mixing Bake in a 30cmx40cm pan, at 180 degrees for approximately 15 minutes.
cool and cup 1 disc with a diameter of 16 cm
spread a crunchy layer of Pralin Delicrisp Blanc
PESTO DI NOCCIOLA NAMELAKA
Ingredients
full-fat milk (3,5% fat)
200g
10g
SINFONIA CIOCCOLATO BIANCO
280g
liquid cream
250g
55g
Preparation
bring milk, glucose and neutral lilly to a light boil.
mix with the white chocolate and joypaste until completely emulsified
add the cream while continuing to mix
pour approximately 150g into the diameter 14 silicone inserts and blast chill
PESTO DI PISTACCHIO NAMELAKA
Ingredients
full-fat milk (3,5% fat)
200g
10g
SINFONIA CIOCCOLATO BIANCO
280g
liquid cream
250g
55g
Preparation
bring milk, glucose and neutral lilly to a light boil.
mix with the white chocolate and joypaste until completely emulsified
add the cream while continuing to mix
pour approximately 150g into the 14 diameter silicone inserts on top of the previous layer and blast chill
PESTO DI MANDORLA MOUSSE
Ingredients
Preparation
semi-whip the cream with water and neutral lilly, delicately incorporate the joypaste, pour into the 18cm diameter mold lined with the Osier decorative strip by Silikomart, insert the insert, close with more mousse and the layer of almond biscuit.
LEMON AND MASCARPONE NAMELAKA
Ingredients
36g
SINFONIA CIOCCOLATO BIANCO
270g
lemon juice
186g
20g
liquid cream
150g
Mascarpone cheese
150g
Preparation
heat the juice with glucose and neutral lilly, mix with the chocolate, then add cream and mascarpone.
pour into the Silikomart saint honore 280 topper mould
CHOCOLATE SPRAY
Ingredients
SINFONIA CIOCCOLATO LATTE 38%
100g
100g
Preparation
mix the cocoa butter with the milk chocolate to spray the body of the cake at 30 degrees, and the cocoa butter with the white chocolate to spray the cake topper at 30 degrees
BIGNè
Ingredients
1kg
water
1500g
Preparation
mix in a planetary mixer for approximately 15 minutes
let it rest in the refrigerator for a few hours
dress the cream puffs on a baking tray and cook at 180 degrees for approximately 15 minutes, with initial steam and the valve open at the end of cooking.
fill with the namelakes whipped after crystallization, and decorate with a dome of tempered chocolate.
for a perfect shape we recommend cooking the cream puffs with craquelin.
Final composition
spray the cake with milk chocolate and white chocolate spray mass, arrange the filled and decorated cream puffs around it, place the Dobla decoration in the center
if you want to make mignon cubes:
VARIANT WITH ONLY 1 BISQUIT: place the bisque covered with white delicrisp pralin + 5% seed oil in a 30cmx30cm frame, pour 700g of namelaka with almond pesto, 700g namelaka with hazelnut pesto (make the namelaka recipe like the others ), 700g of namelaka with pistachio pesto, spray with 300g of Blitz + 270g pistachio sinfonia chocolate + 100g water, all mixed hot and first left to rest for a few hours, then sprayed at 50 degrees, cool after each layering, blast chill and cut at -11 degrees.
IRCA products in the recipe
PASTRY
IRCA
PRALIN DELICRISP BLANC
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE VANIGLIA MADAGASCAR/BOURBON
CHOCOLATE
IRCA
BURRO DI CACAO
PASTRY
IRCA
VIGOR BAKING
PASTRY
IRCA
DELI CHOUX
PASTRY
IRCA
GLUCOSIO
GELATO
JOYGELATO
JOYPASTE PESTO DI PISTACCHIO
GELATO
JOYGELATO
JOYPASTE PESTO DI MANDORLA
GELATO
