HOLIDAY TIRAMISU
NEW LIFE TO YOUR PANETTONI
Difficulty level
NEW LIFE TO YOUR PANETTONI
Preparation
- Remove the paper around the panettone and cut some slices horizontally.
Ingredients
| water | g 600 |
| caster sugar | g 400 |
| JOYTOPPING CAFFE' | g 200 |
Preparation
- Bring all the ingredients to 60°C.
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 300 |
| egg yolks | g 150 |
| SOVRANA | g 80 |
| unsalted butter 82% fat | g 120 |
| Pasta Frutta Oro orange - Cesarin | g 25 |
Preparation
- Mix the yolk and SOVRANA and 1/4 of the milk cold with a whisk.
- Boil the remaining milk with the sugar, add the mixture and continue to boil for two minutes, finally add the orange-gold fruit paste.
- Once it has cooled down to 40°C, add the butter and mix.
Ingredients
| liquid cream 35% fat | g 200 |
| Mascarpone cheese | g 200 |
| g 200 | |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 5 |
| confectioner's sugar | g 20 |
Preparation
- Semi whip cream.
- Add the mascarpone and mix in the planetary mixer.
Add the custard and mix by hand with the help of a marisa.
- Finally add the JOYPASTE VANILLA and the icing sugar, mixing again.
Ingredients
| SINFONIA CIOCCOLATO BIANCO 33% | To Taste |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% | To Taste |
Preparation
- Spread the white chocolate on a strip of acetate and with the help of a tarot with the teeth make small waves, wait for it to crystallize slightly.
- Pour the dark chocolate over it and with the help of an angled spatula, spread it over the entire surface.
- When the chocolate is slightly crystallized, place another sheet of acetate on it and turn everything around an iron ring.
- once completely crystallized remove the ring.
- Place a slice of panettone inside a steel ring covered with a sheet of acetate.
- Brush the wet.
- Spread a layer of mascarpone cream.
- place another layer of panettone and wet with the coffee syrup.
- Make a decorative layer of mascarpone cream.
- Decorate with the HAPPYCAO.
- Arrange the previously made chocolate ring around the cake.
Pastry Chef
