HALLOWEEN MUMMY
WinterWonderland 2021 special recipe.
WinterWonderland 2021 special recipe.
Ingredients
| eggs | g 600 |
| IRCA GENOISE | g 500 |
| almond flour | g 150 |
| unsalted butter 82% fat - melted | g 75 |
Preparation
Beat eggs and IRCA GENOISE in a stand mixer fitted with whisk for 10-12 minutes at medium-high speed.
Pour melted butter little by little and keep whipping at medium speed.
Combine almond flour and whip at low speed.
Place the whipped mixture on a tray covered with parchment paper (about 0,5 centimeter high).
Bake shortly in the oven with closed valves at 200-220°C.
Take it out of the oven and let it cool for a couple of minutes and then cover it with plastic papers to avoid exsiccation and place in the fridge until use.
Ingredients
| water | g 200 |
| caster sugar | g 50 |
| coffee | g 100 |
| coffee liqueur | g 30 |
Preparation
Heat water and coffee at 60°C.
Combine with sugar and mix. Add liquor and let it cool.
Ingredients
| TOP MERINGUE | g 500 |
| water | g 250 |
| unsalted butter 82% fat | g 500 |
| JOYCAFFE' GRANGUSTO | g 20 |
Preparation
Whip TOP MERINGUE with water (warm or at room temperature). Once the cream will be thick, gradually combine softened butter and continue whipping for a few minutes.
Aromatize with JOYCAFFÉ GRANGUSTO.
Ingredients
| liquid cream 35% fat | g 100 |
| milk 3.5% fat | g 100 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 56% | g 200 |
| unsalted butter 82% fat - softened | g 40 |
Preparation
Heat cream and milk at 65°C.
Pour it into melted chocolate and mix with softened butter.
Ingredients
| water | g 150 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 56% | g 300 |
| MIRROR NEUTRAL | g 300 |
Preparation
Combine water and MIRROR NEUTRO and bring it to a gentle boil.
Add chocolate and mix with an immersion blender.
Let it crystalize in the fridge for at least 4 hours.
Fill the mixture in stamps with this specific shape (or in a squared stamp so it will be possible to cut the cake in the desiderd shape)
Build the cake as follow:
- Biscuit soaked in syrup.
- Coffee cream
- Wet biscuit
- Ganache
- Wet biscuit
At the end, place a thin layer of coffee cream.
Place into the blast chiller and then glaze with mirror glaze warmed up at 35-40°C.
Decorate with DOBLA Chocolate Mummy.
