Arancia
Difficulty level
Ingredients
| SFRULLA | g 500 |
| eggs | g 300 |
| water | g 100 |
Preparation
Whip all the ingredients in a planetary mixer for 8-10 minutes, place the whipped dough in the previously well-greased and floured molds, then cook at 180-200 ° c.
Ingredients
| fresh milk - high quality | g 200 |
| JOYPASTE ARANCIA | g 30 |
| SINFONIA CIOCCOLATO BIANCO 33% | g 335 |
| liquid cream 35% fat | g 250 |
| LILLY NEUTRO | g 40 |
Preparation
Boil the milk with the JOYPASTE ORANGE, then melt the LILLY NEUTRO with a whisk, add the chocolate in 2 times and emulsify with an immersion mixer. Finish with freshly drawn cream.
Cover with contact film and leave to rest in the fridge overnight.
Ingredients
| water | g 500 |
| caster sugar | g 750 |
| Grand Marnier | g 250 |
Preparation
Boil the water then add the sugar and at 40 ° C add the gran marnier.
In the orange cup insert a sponge cake wet with the alcoholic syrup, cover with FRUTTIDOR ORANGE.
With a sac à poche with striped nozzle, dress the namelaka with orange.
Decorate with candied orange and Dobla "splash" decoration.
Pastry Chef
