ITALIAN CRISP SAINT HONORÈ
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.
pour into buttered cake molds with diameter 16cm and bake at 170 ° C for about 20 minutes.
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.
Ingredients
| PRALIN DELICRISP CLASSIC | To Taste |
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.
Ingredients
| full-fat milk (3,5% fat) | g 1500 |
| caster sugar | g 450 |
| egg yolks | g 125 |
| SOVRANA | g 120 |
| unsalted butter 82% fat | g 180 |
Preparation
Mix the egg yolk and SOVRANA with a whisk and 1/4 of the milk, boil the remaining milk with the sugar; add the mixture and continue boiling for two minutes.
Ingredients
| CREMA PASTICCERA | g 400 |
| liquid cream 35% fat | g 400 |
Preparation
Combine, with the help of a spatula, the custard cream to the whipped cream.
Ingredients
| g 400 | |
| MORELLINA BITTER | g 60 |
| liquid cream 35% fat | g 400 |
Preparation
Emulsify the cream and MORELLINA with a whisk then, with the help of a spatula, add the whipped cream.
Ingredients
| DELI CHOUX | g 250 |
| water | g 400 |
| To Taste | |
| ISOMALT | To Taste |
Preparation
Heat the water to 50-55 ° C and put in a planetary mixer together with the DELICHOUX and mix with the paddle for 15 minutes at medium speed.
Let the dough rest for 10 minutes and then dress with a smooth no.8 nozzle on forosil sheets.
Bake the choux in the oven at 190 ° C with the valve closed for 10 minutes, then switch to 175 ° C for 15 minutes with the valve open.
Fill them with the custard cream and dip the choux in melted ISOMALT.
Cut out two discs of sponge cake 1 cm heigt.
Soak the first disk with the vanilla syrup and spread a thin layer of PRALIN DELICRISP on the surface.
Form, with a sac a poche, a rim of whipped cream and fill the middle of the cake with custard cream.
Cover with another layer of soaked sponge cake and spread a thin layer of Pralin Delicrisp again.
Cover the cake entirely with a thin layer of Italian chantilly and, on the edge, add some sponge cake powder.
On the surface, with the sac a poche and the suitable nozzle, alternate Italian chantilly and cocoa chantilly.
The upper crown of the dessert will be composed of an alternation of caramelized choux and tufts of whipped cream.
Decorate with DOBLA flowers and leaves.
Pastry Chef and Gelato Maker
