IRCA GENOISE |
400g |
eggs |
610g |
TOFFEE D'OR CARAMEL |
|
egg yolk |
320g |
caster sugar |
320g |
water |
90g |
LILLY NEUTRO |
275g |
SINFONIA CIOCCOLATO NOCCIOLATO BIANCO |
445g |
JOYPASTE NOCCIOLA PREMIUM |
225g |
liquid cream 35% fat |
1065g |
FRUTTIDOR PERA |
200g |
MIRROR NEUTRAL |
20g |
BISQUIT
Ingredients
400g
eggs
400g
Preparation
Whip all the ingredients in the planetary mixer for 15 minutes.
Pour the mixture in a 40x60cm baking tray with parchment paper, smooth it out and bake it at 200° for about 6-8 minutes.
GIANDUJA MOUSSE
Ingredients
egg yolk
320g
eggs
210g
caster sugar
320g
water
90g
275g
liquid cream 35% fat
1065g
Preparation
Whip the yolks and eggs in the planetary mixer.
Separately, cook sugar and water at 121°C and add them sharply to the mix to obtain a pate à bombe. Continue whipping and, when the mix is lukewarm, add the LILLY NEUTRO.
Mix about 1/3 of the semi-whipped cream with the JOYPASTE NOCCIOLA PREMIUM and the NOCCIOLATO BIANCO previously melted at 45°C.
Add the mixture to the pate à bombe and stir gently.
Add the remaining semi-whipped cream.
PEAR SHINY FILLING
Ingredients
200g
20g
Preparation
Mix the ingredients.
Final composition
Insert a biscuit disk in the teadrop base.
Dress the caramel filling creating a thin layer.
Fill the single portion with the gianduja mousse.
End with a generous amount of shiny pear filling.
Decorate with a half toasted hazelnut and DOBLA FLOWER DARK.
IRCA products in the recipe
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO NOCCIOLATO BIANCO
PASTRY
IRCA
TOFFEE D'OR CARAMEL
PASTRY
IRCA
FRUTTIDOR PERA
PASTRY
IRCA
MIRROR NEUTRAL
PASTRY
IRCA
IRCA GENOISE
PASTRY
IRCA
LILLY NEUTRO
GELATO
