ECLAIRE 100 % LAMPONE
Difficulty level
Ingredients
| IRCA BROWNIES CHOC | g 1500 |
| unsalted butter 82% fat | g 375 |
| water | g 375 |
| FRUTTIDOR LAMPONE | g 300 |
| Tutta Frutta Frutti di Bosco Cesarin | To Taste |
Preparation
mix all the ingredients together with a paddle attachment in a planetary mixer
deposit the whole cesarin fruit
spread on a 60x40cm baking tray and bake at 180 degrees for approximately 20/30 minutes
Ingredients
| Red fruit compote Ravifruit | g 250 |
| LILLY NEUTRO | g 40 |
| water | g 40 |
Preparation
mix the ingredients together while hot
deposit in the tube insert moulds, without reaching the edge
cool, insert a strip of brownie and blast chill once and for all
Ingredients
| full-fat milk (3,5% fat) | g 175 |
| liquid cream | g 75 |
| GLUCOSIO | g 10 |
| LILLY NEUTRO | g 50 |
| SINFONIA CIOCCOLATO BIANCO 33% | g 165 |
| g 150 | |
| liquid cream | g 375 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 8 |
Preparation
heat milk, cream 1, glucose and neutral lilly
mix with the chocolate chips, add the yogurt and cream 2
crystallize in the refrigerator for a few hours
semi-whip and pour into the Twist Eclair black seal mold by Martellato, insert the frozen insert and close with more namelaka.
break down
Ingredients
| BLITZ | g 500 |
| red colour | g 0,2 |
Preparation
heat to 50 degrees and mix the dye with a mixer
alternatively also MIRROR NEUTRAL + 5% water
spray with a gun with 2.5mm nozzle, at a temperature of 55 degrees on product at -20 degrees
cool again
Pastry Chef
