TOP FROLLA |
burro 82% m.g. |
uova intere |
farina di mandorle |
zucchero semolato |
sale fino |
CHOCOCREAM CRUNCHY TROPICAL |
latte 3.5% m.g. |
panna 35% m.g. |
tuorlo d'uovo |
LILLY NEUTRO |
FRUTTIDOR MANGO |
SINFONIA CIOCCOLATO BIANCO 33% |
acqua |
JOYGELATO COCCO |
MIRROR NEUTRAL |
cocco rapé |
ALMOND SHORTCRUST
Ingredients
Preparation
Mix all the ingredients in the planetary mixer with the flat beater, let rest in the refrigerator.
Roll to 3,5mm and make the bottoms in the proper micro-perforated molds/rings "Silikomart Tarte Ring Round".
Let cool well before baking. Bake for about 18 minutes at 165°C with open valve and minimum ventilation.
CUSTARD WITH TROPICAL INCLUSIONS
Ingredients
Preparation
Melt the CHOCOCREAM CRUNCHY TROPICAL at about 35-40°C.
MANGO CREMOUX
Ingredients
milk 3.5% fat
50g
liquid cream 35% fat
50g
egg yolk
20g
caster sugar
5g
12.5g
FRUTTIDOR MANGO
150g
Preparation
Bring milk and cream to a boil, then add them to the previously mixed yolk and sugar.
Bring the compound to 84°C.
Combine the hot mixture with SINFONIA CIOCCOLATO BIANCO, LILLY NEUTRO and FRUTTIDOR MANGO.
Mix and let it cool.
COCONUT MOUSSE
Ingredients
Preparation
Mix all the ingredients in a planetary mixer until a smooth semi-mounted compound is obtained. Pour it in the "Silikomart Kit Tarte Ring Palet" mold.
Blast chill at -40°C until cool.
Final composition
With the help of a little spatula and a kitchen brush, make a layer of about half a centimeter on the bottom and on the internal walls of the baked shortcrust base.
Continue filling the tarlet with a layer of mango cremoux.
Lastly place on the top of it the coconut mousse disc and glaze with the MIRROR NEUTRAL previously heated at 50°C.
Decorate with grated coconut, DOBLA COCO 77207 and DOBLA FLOWER WHITE.
