MONO BANOFFEE FRIZZZI POP CHOC
Crackling banoffee single-serve
Difficulty level
Crackling banoffee single-serve
Ingredients
| JOYCREAM FRIZZZI POP CHOC | To Taste |
Preparation
Pour the JOYCREAM FRIZZZI POP CHOC into a silicone mold with 6cm diameter and put in the blast chiller until completely frozen.
Ingredients
| DELINOISETTE | g 700\ |
| flour | g 70 |
| VIGOR BAKING | g 5 |
| cornstarch | g 40 |
| egg whites | g 520 |
| unsalted butter 82% fat - melted | g 110 |
| RENO CONCERTO LACTEE CARAMEL - melted | g 210 |
Preparation
Mix the dry elements
Add the egg whites and mix by hand
Add the melted butter and chocolate in the microwave
Pour into a 60x40 baking pan with parchment paper leveling the mixture well
Cook for 15 minutes at 160-170 ° C, allow to cool before obtaining 8cm diameter discs.
Ingredients
| liquid cream 35% fat | g 400 |
| water | g 100 |
| LILLY NEUTRO | g 100 |
| JOYPASTE BANOFFEE | g 45 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk until you get a firm foam.
Ingredients
| JOYCREAM FRIZZZI POP CHOC | g 800 |
| JOYCOUVERTURE EXTRA CHOC WHITE - melted at 30-35°C | g 200 |
Preparation
Combine the two ingredients
Fill the single portion mold with the mousse and insert the fizzy insert.
Freeze completely.
Unmould and glaze with the fizzy coating.
Place the cake on the financier disc and decorate with TWIST GREEN DOBLA
