VEGAN BISCUIT |
1000g |
water |
580g |
CACAO IN POLVERE |
60g |
FRUTTIDOR PERA |
qb |
VEGAN CREAM |
130g |
Plant based milk |
370g |
SINFONIA CIOCCOLATO EXTRA FONDENTE 68% |
120g |
liquid cream |
580g |
MIRROR EXTRA DARK CHOCOLATE |
qb |
VEGAN BISCUIT
Ingredients
Preparation
- Whip the VEGAN BISCUIT mix, cocoa powder, and water in a stand mixer with a whisk attachment at high speed for 3 minutes.
- Spread the batter onto a baking tray and bake at 190°C for about 12-13 minutes.
- Let cool, then place the biscuit inside a stainless steel frame and spread a thin layer of blended FRUTTIDOR PERA over the surface.
CHOCOLATE CREAM
Ingredients
130g
Plant based milk
370g
liquid cream
580g
Preparation
- Prepare the light cream by whisking the VEGAN CREAM with the rice drink, then let rest for 10 minutes.
- Stir again, warm the cream to 30°C, and add the melted SINFONIA FONDENTE 68%.
- Lighten the mixture by folding in the plant-based cream whipped to a soft, creamy texture.
- Spread a layer of light cream over the FRUTTIDOR, place a second layer of biscuit, and repeat the layering.
- Stabilize in a blast freezer at negative temperature.
Final composition
Glaze with MIRROR EXTRA DARK and cut into 3 x 3 cm squares.
Filippo Falciola
Pastry Chef
Filippo Falciola has been working in the pastry industry for 10 years. He is a teacher for the Advanced Training courses in Pastry Chef and Pastry Chef for Restaurants and Hotels at the CAST Alimenti school.
