Nocciomella

Warm TOFFEE D'OR CARAMEL at 30°C and add to the cream(1) at room temperature.

Semi-whip the cream(2) with water and LILLY NEUTRO to reach a soft whipped consistency.

Then combine together the two mixes with a spatula. 

Fill the semi-ball silicone mould, and then place in blast chiller, until freezing.

Mix all the ingredients in a planetary mixer with leaf, until you get a well-blended dough.

Put in the refrigerator for at least one hour.

Line the tart moulds with shortcrust pastry and bake in the oven at 180°C for about 12 minutes.

Whisk the ingredients at maximum speed in a stand mixer for 7-8 minutes.

In a 60x40 cm baking tray with baking paper, roll out about 450 g of whisked dough.

Bake at 210-230 ºC with a plate oven or at 190-210 ºC in a ventilated oven for 5-7 minutes.

Let it cool down for a few minutes, then cover with plastic sheets to prevent drying and place in the refrigerator until use.

Heat MIRROR CARAMEL at 55°C.