EXOTIC SAVARIN
Leavened single portion
Difficulty level
Leavened single portion
Ingredients
| DOLCE FORNO | g 500 |
| type 00 strong flour | g 100 |
| yeast | g 15 |
| salt | g 12,5 |
| unsalted butter 82% fat | g 150 |
| eggs | g 525 |
Preparation
In a planetary mixer, using a leaf beater, knead DOLCE FORNO, flour, yeast, salt and 350 gr of cold eggs.
When the dough begins to take shape add the remaining eggs gradually to obtain a fine glutinic net.
Add the soft butter in 2/3 times and knead until it is completely absorbed.
Cover the bowl with plastic wrap and place it in a proofer room at 24/26°C to duplicate its volume.
Knead again for few minutes.
Using a pastry bag, half-fill the mold and let it rest at 28/30°C until the leavened dough reaches the top of the mold.
Bake at 160/165°C, fan oven, for 12/15 minutes.
Ingredients
| liquid cream 35% fat - 1 | g 80 |
| RENO CONCERTO CIOCCOLATO LACTEE CARAMEL | g 120 |
| liquid cream 35% fat - 2 | g 200 |
Preparation
Bring the cream (1) to a boil.
Pour the ream on RENO CONCERTO LACTEE CARAMEL and emulsify.
Pour in gently the cold cream (2) and emulsify.
Cover with a plastic wrap and place it in a refrigerator for at least 4 hours.
Ingredients
| FRUTTIDOR MANGO | To Taste |
Ingredients
| water | g 250 |
| caster sugar | g 250 |
| mango purée | g 150 |
| passion fruit purée | g 100 |
Preparation
Bring to a boil the water with the sugar.
Once the mixture reaches 45-50°C add the fruit purèe and mix.
Ingredients
| MIRAGEL SPRAY NEUTRO |
Soak the savarin into the exotic syrup previously heated at 65-70°C for 30-45 minutes
Gently squeeze out any excess syrup and then transfer them to a griddle to remove the excess syrup.
Cover the savarin with MIRAGEL SPRAY.
Fill the center of the savarin with some FRUTTIDOR MANGO.
Using a pastry bag pipe spread over the FRUTTIDOR some chocolate whipped ganache
Spread over the ganache a grated tonka bean and decorate using MINI ELEGANCE MILK DOBLA.
Pastry Chef
