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MODERN SINGLE PORTION WITH CHOCOLATE AND EXOTIC FRUITS

Difficulty level

Ingredients

IRCA GENOISE CHOC g 250
eggs - at room temperature g 300
honey g 25

Preparation

In a planetary mixer, whip all the ingredients for 10/12 minutes at high speed.

Spread the batter onto baking paper sheet to the thickness of 8 mm, then bake for 10 minutes at 220°C with closed valve.

Ingredients

PRALIN DELICRISP TROPICAL - warm To Taste

Preparation

Spread the PRALIN DELICRISP between two sheets of parchment paper, using a rolling pin, at 3mm height.

Chill it for 10 minutes in the refrigerator and then cut it with a cookie cutter into 7cm diameter disks.

Store in the refrigerator until use.

Ingredients

liquid cream 35% fat g 345
ZUCCHERO INVERTITO g 40
SINFONIA CIOCCOLATO FONDENTE 68% g 250

Preparation

Heat up the cream with the inverted sugar to 85ºC and pour gradually onto the chocolate forming a good emulsion with the hand blender.

Cool the ganache to 20ºC besfore use.

Ingredients

SINFONIA CIOCCOLATO FONDENTE 68% - tempered To Taste

Preparation

Spread the chocolate over plastic sheets and when crystallization start, cut circle of 6,5cm diameter.

Let crystallize completely with weight on top to keep them flat.

Ingredients

water - at room temperature g 500
TOP CREAM g 200
JOYPASTE PASSION FRUIT g 40

Preparation

Dissolve the JOYPASTE in the water, then add TOP CREAM and mix.

Leave to rest for two minutes and mix again to obtain a smooth cream.

Ingredients

TOP FROLLA g 150
unsalted butter 82% fat g 100
FARINA DI NOCCIOLE g 50
raw sugar g 50

Preparation

Mix all the ingredients in a planetary mixer with the paddle attachment for about 2 minutes.

Roll the dough in a thin layer between two sheets of parchment paper.

Cut out into discs with 2 cm diameter and store them in the fridge until you need to use them.

Ingredients

DELI CHOUX g 500
water - at 50-55C° g 670

Preparation

Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 10-15 minutes.

Let the the dough rest for about 5 minutes, then trasfer it into a pastry bag with a round noozle and pipe some choux with about 2 cm diameter onto baking trays lined with parchment paper.

Place a disc of craquelin onto each choux and bake at 180-190°C for 25-30 minutes.

Ingredients

passion fruit purée g 200
GLUCOSIO g 25
LILLY NEUTRO g 30
SINFONIA CIOCCOLATO BIANCO g 210
liquid cream 35% fat g 470

Preparation

Heat up the puree with the glucose at 85ºC and add the LILLY.

Pour over the  chocolate.

Create the emulsion using the hand blender.

Add the cream and emulsify again.

Reserve to the refrigerator minimum of 4 hours, better 8 hours.

Whip until consistency and use directly.

Final composition

In a DOBLA DARK CHOCOLATE SHELL 7 CM insert a disc of PRALIN DELICRISP on the bottom and a disk of sponge of the same size.

Fill with the chocolate ganache.

Alternate three chocolate disks with the chocolate ganache.

Make a tuft with whipped passion fruit chantilly.

Finish the dessert with a choux filled with passion fuit custard cream.

Decorate with a GOLDEN CRUMBLE DOBLA.

 

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani