PRALINE NOISETTE |
MINUETTO LATTE SANTO DOMINGO 38% |
corn flakes |
DELINOISETTE |
VIGOR BAKING |
farina |
amido di mais |
albume |
burro 82% m.g. |
PRALIN DELICRISP CITRON MERINGUE |
succo di limone |
zucchero |
SINFONIA CIOCCOLATO BIANCO |
uova |
BURRO DI CACAO |
acqua |
GLUCOSIO |
latte condensato zuccherato |
gelatina 200 bloom in polvere o fogli |
colorante |
CRUNCHY BASE
Ingredients
Preparation
Mix all ingredients together.
Fill a steel ring 22cm diameter h 2 and chill in the refrigerator.
HAZELNUT FINANCIER
Ingredients
550g
4g
flour
50g
cornstarch
50g
egg whites
370g
unsalted butter 82% fat
120g
Preparation
Whisk all the powdered ingredients by hand.
While stirring add the egg whites and then the melted butter.
The mixture obtained must be homogeneous.
Pour the batter into 60x40 tray and bake at 180-190°C for 15-20 minutes.
Cool at room temperature and cut into 20cm disks.
CRUNCHY LEMON INSERT
Ingredients
PRALIN DELICRISP CITRON MERINGUE
Preparation
Spread a thin layer over the hazelnut financier and freeze.
LEMON CURD
Ingredients
Preparation
Mix together the juice, sugar and eggs.
Cook at 82 ° C.
Pour over the chocolate and cocoa butter and emulsify with a hand blender.
Fill the silicone mold, insert the hazelnut financier and freeze.
YELLOW GLAZE
Ingredients
water
150g
sugar
300g
300g
sweetened condensed milk
200g
gelatin powder or sheets 200 bloom
22g
water
132g
SINFONIA CIOCCOLATO BIANCO
250g
food colourant
4g
Preparation
Make the gelatin mass by mixing the gelatin powder or the flges with lukewarm water (2) and letting it cool.
Bring water (1), sugar and glucose to 103°C.
Add the condensed milk, the gelatine mass, food colouring and mix with an immersion mixer.
Add the chocolate while continuing to mix.
Keep refrigerated until use.
Final composition
Heat the glaze to 32/34 ° C and glaze the frozen lemon curd.
Place on the crunchy base disk and decorate with DOBLA LIME.
