Violet
Advanced level
An individual dessert by pastry chef Filippo Falciola, where Fruttidor Mora di gelso, Cassis e Sambuco reveals an intense and enveloping core. Its fruity and floral notes blend with the delicacy of vanilla and the softness of an almond financier, creating an elegant and contemporary balance.
Top Frolla |
500g |
Butter 82% fat. |
200g |
Almond powder |
80g |
Whole eggs |
60g |
Salt |
5g |
Avoletta |
550g |
Vigor baking |
4g |
Weak flour |
50g |
Cornstarch |
50g |
Egg white |
370g |
Butter 82% fat |
120g |
Whole milk |
170g |
Yolk |
110g |
Sugar |
110g |
Lilly neutral |
70g |
Vanilla Madagascar/Bourbon |
15g |
Reno X white chocolate 28% |
900g |
Cream 35% fat. |
530g |
Cocoa butter |
200g |
Pralin Delicrisp Noir |
qb |
Fruttidor Mora di gelso, Cassis and Sambuco |
qb |
Violet Colorglaze |
qb |
Almond shortcrust pastry
Ingredients
Preparation
- Knead all the ingredients together in a planetary with the leaf without working too much.
- Let it stabilize in the refrigerator.
- Roll out to 2.5 mm, cut out fluted discs and bake at 160°C for about 16 minutes.
Almond financier
Ingredients
550g
4g
Weak flour
50g
Cornstarch
50g
Egg white
370g
Butter 82% fat - melted
120g
Preparation
- Mix all the powders in the planetary mixer and add the room temperature egg white.
- Finish by adding the melted butter.
- Dress in a mold and bake at 160°C for about 12 minutes.
Vanilla bavaroise
Ingredients
Whole milk
170g
Yolk
110g
Sugar
110g
70g
Cream 35% fat.
530g
Preparation
- Make an English cream with the first 3 ingredients bringing everything to 85°C.
- Add the neutral lilly and vanilla joypaste.
- Pour everything over the chocolate and emulsify well creating a ganache.
- Cool the ganache to 35°C and lighten with creamy whipped cream.
Cocoa mass spray
Ingredients
200g
Preparation
- Melt the two ingredients separately and combine them by mixing with a spatula.
Final Composition
Ingredients
Preparation
- Dress the Fruttidor Mora di gelso, Cassis and Sambuco on top of the cooked financier in a mold and freeze the insert.
- Roll out the delicate crisp on a sheet, heat it slightly, stabilize it, and cut out some disks.
- Dress the Bavarian cream in a silicone mold and insert the frozen insert.
- Close with a disk of dark praline crisp on the bottom, freeze in the negative.
- Spray the frozen mono with the white mixture and place it on the almond shortcrust pastry base.
- Dress the stabilized Fruttidor Mora di gelso, Cassis and Sambuco with Lilly Neutro in a mold and freeze in the negative.
- Glaze it with Colorglaze Violet and place it on the sprayed mono.
Discover Purple
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.
Crafted using IRCA Group professional solutions
PASTRY
IRCA
PRALIN DELICRISP NOIR
PASTRY
IRCA
TOP FROLLA
PASTRY
IRCA
LILLY NEUTRO
GELATO
JOYGELATO
JOYPASTE VANIGLIA MADAGASCAR/BOURBON
CHOCOLATE
IRCA
BURRO DI CACAO
PASTRY
IRCA
VIGOR BAKING
PASTRY
IRCA
AVOLETTA
CHOCOLATE
IRCA
RENO X CIOCCOLATO BIANCO 28%
PASTRY
IRCA
COLORGLAZE VIOLET
PASTRY
