TROPICAL SAVARIN
Tropical single serve
Difficulty level
Tropical single serve
Ingredients
| IRCA GENOISE CHOC | g 250 |
| eggs - at room temperature | g 250 |
Preparation
Whip all the ingredients in a planetary mixer with whisk for 10-12 min.
Spread the dough on a baking tray and bake at 200-220°C for 8 min.
Once cold cut into disks 10cm diameter.
Ingredients
| ALICE'S CAKE | g 500 |
| water | g 190 |
| seed oil | g 190 |
| JOYPASTE VANIGLIA CARIBE | g 20 |
Preparation
Mix all the ingredients in a planetary mixer with paddle for 5-8min at medium speed.
Fill at 3/4 a 30x40cm tray and bake in the oven at 175°C for 25-30 minutes.
Leave it to cool at room temperature.
Ingredients
| PRALIN DELICRISP TROPICAL - lightly warmed | To Taste |
Preparation
Spread DELICRISP on the surface of the vanilla cake and refrigerate.
Ingredients
| milk 3.5% fat - boiling | g 125 |
| LILLY NEUTRO | g 25 |
| SINFONIA CIOCCOLATO BIANCO | g 250 |
| liquid cream 35% fat - lightly whipped | g 250 |
Preparation
Dissolve LILLY NEUTRO in the milk.
Pour over the chocolate and emulsify with a hand blender, obtaining a ganache.
When the ganache will reach 30°C, add the semi-whipped cream to obtain a mousse.
Ingredients
| fruit purée - mango | g 80 |
| fruit purée - passion fruit | g 60 |
| GLUCOSIO | g 15 |
| eggs | g 50 |
| egg yolk | g 35 |
| LILLY NEUTRO | g 30 |
| BURRO DI CACAO | g 35 |
Preparation
Make a crème anglaise cooking the first five ingredients in a sauce pan at 85°C.
Add LILLY NEUTRO and COCOA BUTTER and emulsify with a hand blender.
Ingredients
| MIRROR NEUTRAL - melted at 45-50C° | To Taste |
Half-fill the 8cm diameter savarin molds with the chocolate mousse.
Freeze them.
Fill the molds to the rim with the tropical crémeux.
Freeze completely.
Unmold the savarins and glaze them with MIRROR.
Place the savarins on the cocoa bisquit.
Make 2cm diameter vanilla cake cylinders and place them in the center of the cake.
Decorate with COCO DOBLA.
Chocolatier and Pastry Chef
