AUTUMN ÉCLAIR
Ingredients
| TOP FROLLA | g 500 |
| eggs | g 90 |
| unsalted butter 82% fat | g 175 |
| sugar | g 60 |
| Cacao 22-24 | g 30 |
Preparation
Mix all the ingredients using the paddle attachment.
Ingredients
| liquid cream | g 150 |
| RENO X CIOCCOLATO AL LATTE 33,6% | g 300 |
| Half whipped cream | g 350 |
| LILLY NEUTRO | g 60 |
| water | g 60 |
Preparation
Heat the whipping cream, pour over the semi-melted chocolate and mix well.
In the meantime, lightly whip the cream with LILLY NEUTRO moistened with water.
Gently mix the cream with the ganache.
Ingredients
| FRUTTIDOR ARANCIA | g 500 |
| LILLY NEUTRO | g 100 |
| water | g 100 |
Preparation
Blend FRUTTIDOR ARANCIA, add LILLY NEUTRO moistened with lukewarm water and mix well.
Ingredients
| liquid cream 35% fat | g 500 |
| milk | g 100 |
| LILLY NEUTRO | g 100 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 3/4 |
| vanilla beans | To Taste 1 |
Preparation
Whip all the ingredients together.
Steps:
