RENO X LATTE |
qb |
full-fat milk (3,5% fat) |
250g |
GLUCOSIO |
10g |
SINFONIA GIANDUIA FONDENTE |
320g |
liquid cream 35% fat |
200g |
LILLY NEUTRO |
75g |
FRUTTIDOR ARANCIA |
200g |
water |
340g |
CEREAL'EAT CAKE |
1000g |
seed oil |
200g |
unsalted butter 82% fat |
150g |
VIGOR BAKING |
10g |
julienne carrots |
150g |
cinnamon powder |
qb |
EXTERNAL EGG
Ingredients
RENO X LATTE
qb
Preparation
- Temper the chocolate and make the shirt inside the mold.
- Let it crystallize.
- Remove from the mold and with the help of a wire brush create lines on the outer shell.
NAMELAKA DARK GIANDUIA
Ingredients
full-fat milk (3,5% fat)
250g
10g
liquid cream 35% fat
200g
35g
Preparation
-Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and mix with an immersion blender.
-Add the chocolate while continuing to mix.
-Add the cold cream in a thin stream while continuing to mix.
-Cover part of the namelaka with cling film and put in the refrigerator for at least 4 hours, while pour another part of the namelaka into the mold for the final decoration and freeze.
Procedure
Ingredients
Preparation
- Heat the Fruttidor in the microwave.
- Add water and Lilly and mix with an immersion blender.
CARROT CAKE
Ingredients
1000g
seed oil
200g
water
300g
unsalted butter 82% fat
150g
10g
julienne carrots
150g
cinnamon powder
qb
Preparation
- Mix all the ingredients in a planetary mixer with a leaf at medium speed for about 5 minutes.
- Place the carrot cake on a baking sheet.
- Bake at 170-175°C for about 8/10 minutes.
Final composition
- Assemble the namelaka and dress inside the chocolate shell up to its half.
- make a layer of orange gel.
- Insert the carrot cake disk up to the edges of the shell.
- Close everything with the namelaka previously poured into the mold.
- Decorate with CUTE BUNNY and CAROT by Dobla.
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.
