AUTUMN
Difficulty level
Ingredients
| IRCA GENOISE CHOC | g 1000 |
| eggs | g 1000 |
Preparation
Whip all the ingredients in a planetary mixer for 10-12 minutes.
Spread the dough on a baking tray covered with baking paper, to a thickness of 1 centimeter.
Bake at 180°C for about 15 minutes.
Ingredients
| PRALIN DELICRISP CARAMEL FLEUR DE SEL | To Taste |
Preparation
Slightly heat the product in a microwave oven.
Spread a thin layer on the cooled baked biscuit.
Ingredients
| caster sugar | g 140 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 10 |
| cinnamon powder | g 1 |
| liquid cream 35% fat | g 490 |
| egg yolk | g 120 |
| LILLY NEUTRO | g 30 |
Preparation
Cook sugar without any liquid to obtain a blond caramel.
Add vanilla and cinnamon, and stop cooking while adding boiling cream.
Cook for 2 minutes, remove from heat and pour on the egg yolks, mix with a hand mixer and obtain a crème anglaise.
Add Lilly Neutro and keep on mixing.
Pour in a half-sphere mould to create the insert and freeze it.
Ingredients
| creme anglaise | g 300 |
| SINFONIA CIOCCOLATO LATTE 38% | g 460 |
| LILLY NEUTRO | g 15 |
| liquid cream 35% fat | g 450 |
Preparation
Heat the crème anglaise at 80°C, add the melted chocolate and mix with a hand mixer.
Add the cream, half-whipped with Lilly, in two times.
Ingredients
| MIRROR TOFFEE | To Taste |
Preparation
Heat at 50-55°C
- From each sheet of crunchy biscuit, cut discs of a proper to fit at the bottom of the half-sphere silicon mould
- Fill half the mould with the milk chocolate mousse
- Put the caramel and cinnamon creamy (cremoso?) in the centre
- Place a disc of salted caramel crunchy insert, then put the chocolate biscuit on top
- Place in the batch freezer until complete hardening
- Unmould and glaze with Mirror Toffe, previously heated at 50-55°C
- Decorate the surface with Dobla’s Maple Leaf (77078) and Acorn (77080) and put some finely chopped roasted hazelnut on the edges.
Pastry Chef and Gelato Maker
