CRISP CHARLOTTE BAVAROISE
CLASSIC CAKE OF THE ITALIAN TRADITION WITH CRUNCHY INSERT
Difficulty level
CLASSIC CAKE OF THE ITALIAN TRADITION WITH CRUNCHY INSERT
Ingredients
| IRCA GENOISE | g 1000 |
| eggs | g 700 |
| water | g 100 |
Preparation
Whisk all the ingredients in a planetary mixer for 10-12 minutes.
Bake in buttered cake molds diameter 16 at 170 ° C for about 20 minutes.
Ingredients
| IRCA GENOISE | g 1000 |
| eggs | g 800 |
| type 00 white flour | g 100 |
Preparation
Wipp in a planetary mixer with a whisk for 8-10 minutes at high speed.
Using a pastry bag with a smooth nozzle number 9, form joined and parallel strips 5cm high along the entire length of the paper sheet.
Sprinkle with fine granulated sugar and then powdered sugar.
Bake in the oven for about 8 minutes at 200 °C.
Ingredients
| PRALIN DELICRISP CITRON MERINGUE |
Preparation
Melt the PRALIN DELICRISP in the microwave and spread it between two sheets of baking paper forming a layer of about 2 mm.
Chill in the refrigerator for at least 1 hour.
Cut 16 cm diameter discs and keep them in the freezer until the cake is assembled.
Ingredients
| egg yolks | g 20 |
| caster sugar | g 10 |
| full-fat milk (3,5% fat) | g 140 |
Preparation
In the microwave or in a pot, bring the milk and cream to the boil, mix the egg yolk and sugar in a separate bowl.
Once it reaches the boil, add the yolk and sugar mixture to the milk and cream.
Continue to cook, stirring occasionally, until it reaches 82 °C.
Cool down.
Ingredients
| creme anglaise | g 210 |
| LILLY NEUTRO | g 40 |
| CHOCOCREAM PASTICCERA | g 195 |
| liquid cream 35% fat | g 250 |
Preparation
Add the Lilly to the hot crème anglaise and mix well.
Add Chococream Pasticcera, mix and gently add the mixture to the whipped cream.
Ingredients
| water | g 250 |
| caster sugar | g 250 |
| g 20 |
Preparation
Bring the water and sugar to a boil, once cooled add the Joypaste Vanilla Bourbon Madagascar.
Arrange the decorated Savoiardo biscuit in a ring 5 cm high and 16 cm in diameter.
Place a disc of sponge cake soaked in vanilla syrup on the bottom.
Insert a disc of Pralin Delicrisp.
Pour in about 1.5 cm of vanilla Bavarioise cream.
Insert another disc of sponge cake soaked in vanilla syrup and another disc of Pralin Delicrisp.
Pour more Bavaroise cream to the edge of the cake.
Put in a positive blast chiller until completely stabilized and place a selection of berries fruits of your choice on the surface.
Decorate with some DAISY DOBLA flowers.
Pastry Chef and Gelato Maker
