NASTRO
Difficulty level
Ingredients
| SFRULLA CHOC | g 500 |
| eggs | g 300 |
| water | g 50 |
| unsalted butter 82% fat | g 100 |
Preparation
Whip SFRULLA CHOC, eggs and water in a planetary mixer for 6-8 minutes. Add the butter and gently incorporate it. Deposit the pasta in greased and floured molds. Cook at 180-200 ° C for 25-30 minutes.
Ingredients
| FRUTTIDOR CILIEGIA ROSSA | g 200 |
| Warm water | g 30 |
| g 30 |
Preparation
Heat the water in the microwave, dissolve the LILLY NEUTRO with a whisk and finish with the FRUTTIDOR CILIEGIA ROSSA smoothie.
Ingredients
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% | g 550 |
| liquid cream 35% fat | g 300 |
| liquid cream 35% fat | g 700 |
| LILLY NEUTRO | g 60 |
| cold water | g 60 |
Preparation
Melt the chocolate in a microwave at 45 degrees, add the first part of warmed cream and create a ganache.
Semi-whip the cream with the neutral lilly and water. When the ganache is about 40 degrees add the «stabilized» cream and mix without removing the mixture.
Ingredients
| liquid cream 35% fat | g 500 |
| LILLY NEUTRO | g 50 |
| cold water | g 50 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 20 |
Preparation
Whisk all the ingredients in a planetary mixer.
Cup a cocoa sponge cake disc and place it on the bottom of the DOBLA TEAR DROPE BAMBOO DARK cup, strain a part of chocolate mousse and chop for a few minutes, then strain the red cherry jelly and finish without another mousse chocolate. Break down again.
Dress with sac à poche and with smooth nozzle the stabilized vanilla cream.
Decorate with CHERRY DOBLA and gold flakes.
Pastry Chef and Gelato Maker
