EXOTIC FOOTPRINT
Difficulty level
Ingredients
| DELINOISETTE | g 825 |
| VIGOR BAKING | g 6 |
| type 00 white flour | g 75 |
| cornstarch | g 75 |
| egg whites | g 555 |
| unsalted butter | g 180 |
Preparation
mix the powders
add the egg whites first and then the melted butter
bake in a 60cmx40cm pan for 10 minutes at 180 degrees
Ingredients
| PRALIN DELICRISP NOIR | To Taste |
Preparation
spread a layer of pralin delicrisp noir on the cooked financier
Ingredients
| full-fat milk (3,5% fat) | g 200 |
| liquid cream | g 175 |
| GLUCOSIO | g 20 |
| g 40 | |
| water | g 40 |
| SINFONIA CIOCCOLATO BIANCO 33% | g 425 |
| Mascarpone cheese | g 500 |
Preparation
heat the first 5 ingredients, mix with the chocolate chips and finally with the mascarpone
pour approximately 150 grams into the 14 cm insert mould
Ingredients
| passion fruit purée | g 250 |
| LILLY NEUTRO | g 50 |
Preparation
mix the ingredients while hot
pour over the already chilled insert, approximately 100 grams
break down again
Ingredients
| ARRIBA DARK 64% | g 200 |
| liquid cream | g 50 |
| passion fruit purée | g 130 |
| liquid cream | g 200 |
| g 30 | |
| water | g 30 |
Preparation
make a ganache with the first 3 ingredients,
semi-whip the cream 2 with water and neutral lilly
combine delicately, pour a part of the mousse into the SILIKOMART mould, insert the insert, continue with the mousse and close with the financier
break down
Ingredients
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% | g 200 |
| BURRO DI CACAO | g 200 |
| BURRO DI CACAO | To Taste |
| BURRO DI CACAO | To Taste |
Preparation
spray at 30 degrees with cake at -20 degrees
spray at 30 degrees with cake at -20 degrees
decorate with DOBLA decorations
Pastry Chef
