uova intere |
IRCA GENOISE |
DELINOISETTE |
burro 82% m.g. |
FRUTTIDOR MELA |
TOP CREAM |
latte 3.5% m.g. |
cannella in polvere |
farina "debole" |
CACAO IN POLVERE |
panna 35% m.g. |
SINFONIA CIOCCOLATO BIANCO 33% |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
JOYPASTE MELA VERDE |
TOFFEE D'OR CARAMEL |
fleur de sel |
scorza di limone grattugiata |
HAZELNUT ROLLÉ
Ingredients
Preparation
Beat the eggs with IRCA GENOISE in a planetary mixer fitted with whisk for at least 10-12 minutes at medium-high speed. Combine with DELINOISETTE and keep whipping gently, then add little by little melted butter while whipping at low speed.
Place on a tray covered with parchment paper and roll out a layer of about 4mm. Bake at 200-210°C for about 7-8 minutes.
HAZELNUT CREAM
Ingredients
Preparation
Combine TOP CREAM and milk until obtaining a soft cream.
Blend FRUTTIDOR and put it together with the cream and DELINOISETTE previously combined with cinnamon powder.
Pour it in a pastry bag and keep it ready in the fridge.
HAZELNUT STREUSEL
Ingredients
Preparation
Stir the dry ingredients together.
Cut butter into cubes and start blending in a stand mixer fitted with paddle.
Add gradually the dry ingredients until obtaining a dough with a crumbled structure.
Roll out the dough on a tray covered with silicone mat and bake in the oven at 155°C for about 15 minutes.
APPLE AND VANILLA MOUSSE
Ingredients
liquid cream 35% fat
250g
liquid cream 35% fat
300g
Preparation
Bring the cream (1) to a boil, pour over the chocolate and emulsify.
Add both the JOYPASTE and continue emulsifying.
Let it cool to 29-30°C.
Whip the cream (2) and combine it with the ganache.
Store in the fridge.
TOFFEE APPLE COMPOTE
Ingredients
500g
100g
cinnamon powder
3g
fleur de sel
2g
grated lemon zest
3g
Preparation
Slightly warm up TOFFEE D’OR.
Combine cinnamon, salt and lemon zest and then blend.
Add FRUTTIDOR and keep blending gently.
Final composition
Place the dessert over a crumble layer and decorate as you like.
Place a thin layer of hazelnut cream over the DOBLA chocolate tartlet (diameter of 7 cm).
Place over the cream a disk of hazelnut rollé.
Add another layer of hazelnut cream, then add streusel and close it with the apple mousse.
Fill the Dobla APPLE COUPOLE GREEN with toffee apple compote and place it over the stuffed tartlet.
Decorate.
IRCA products in the recipe
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO BIANCO 33%
PASTRY
IRCA
TOFFEE D'OR CARAMEL
PASTRY
IRCA
FRUTTIDOR MELA
PASTRY
IRCA
TOP CREAM
PASTRY
IRCA
IRCA GENOISE
GELATO
JOYGELATO
JOYPASTE MELA VERDE
GELATO
JOYGELATO
JOYPASTE VANIGLIA MADAGASCAR/BOURBON
CHOCOLATE
IRCA
CACAO IN POLVERE
PASTRY
