Chocolate roller
Difficulty level
Ingredients
| SFRULLA | g 335 |
| eggs | g 200 |
| lukewarm water | g 70 |
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
| CHOCOCREAM PISTACCHIO | g 350 |
| liquid cream 35% fat | g 225 |
| liquid cream 35% fat | g 450 |
| LILLY NEUTRO | g 75 |
| water | g 75 |
Preparation
Melt CHOCOCREAM PISTACCHIO at 40 ° C, add it to the liquid cream, mixing until a soft and homogeneous ganache is obtained. Stir in the whipped cream and add it twice.
Ingredients
| FRUTTIDOR AMARENA | g 200 |
| LILLY NEUTRO | g 30 |
| lukewarm water | g 30 |
Preparation
Heat the water in the microwave, dissolve the LILLY NEUTRO with a whisk and finish with the fruity cherry amarena.
Strain into undercut silicone ball molds.
Create a 1.5 cm high sponge cake disc, insert it inside the DOBLA RING FINE STRIPE WHITE / DARK cup. Place 2/3 whole cherries in the center of the sponge cake and then strain the pistachio mousse over the cup with a pastry bag. To break down
Put on the surface of the cylinder, a red chocolate disk and place in the center the amarena gelatin passed with a brush previously with BLITZ to decorate .
Pastry Chef and Gelato Maker
