SPRING BREAK

SPRING BREAK

Basic level

MODERN TART

TOP FROLLA GLUTEN FREE

burro 82% m.g.

uova

IRCA GENOISE GLUTEN FREE

albume

ZUCCHERO INVERTITO

JOYPASTE PISTACCHIO PRIME

AVOLETTA

latte 3.5% m.g.

GLUCOSIO

MINUETTO LATTE SANTO DOMINGO 38%

panna 35% m.g.

LILLY NEUTRO

FRUTTIDOR MANGO

BIANCANEVE

GLUTEN FREE SHORT PASTRY

Ingredients

1000g

unsalted butter 82% fat

300g

eggs

150g

Preparation

In a planetary mixer with the paddle attachment, knead all the ingredients at low speed for 5 minutes.

Let the dough rest in the fridge for at least 2 hours.

Roll the dough out to a 3-mm thick layer and use it to line a tart mouldin order to create a base of shortcrust pastry. Bake at 180°C for 15 minutes.

GLUTEN FREE PISTACHIO ROLLÈ

Ingredients

1000g

eggs

1200g

egg whites

100g

120g

150g

Preparation

Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at high speed.

Evenly spread the mixture into 0.5-cm layers onto parchment paper sheets, then bake for 8 minutes at 220-230°C (closed valve).

GLUTEN FREE CRUMBLE

Ingredients

250g

375g

unsalted butter 82% fat

187.5g

Preparation

Mix all the ingredients together in a planetary mixer using a paddle for 5 minutes on low speed. Leave to rest in the refrigerator for at least 2 hours. Make a short-pastry base and bake at 180°C for about 15 minutes. Make tiny balls with the remaining short-pastry and bake at 180°C for 12 minutes.

MILK CHOCOLATE NAMELAKA

Ingredients

milk 3.5% fat

150g

8g

MINUETTO LATTE SANTO DOMINGO 38%

325g

liquid cream 35% fat

300g

35g

Preparation

Bring milk and GLUCOSIO to boil, then dissolve LILLY using a whisk.

Pour the mixture onto the chocolate and emulsify with an immersion blender.

While emulsifying, add the cold liquid cream too.

Refrigerate overnight.

Final composition

Spread the tart base with FRUTTIDOR and cover with a disc of rollè.

In a planetary mixer with the whisk attachment, whip the namelaka at medium speed for 3-4 minutes.

Evenly spread the namelaka onto the layer of rollè, then create a swirl of namelaka on the top of the cake.

Complete the decoration by dusting the balls of crumble with BIANCANEVE and placing them onto the edge of the tart.

IRCA products in the recipe