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CARAMEL DELIGHT

Delicious tart with  Sinfonia Caramel Oro chocolate.

Difficulty level

Ingredients

TOP FROLLA g 1050
unsalted butter 82% fat g 260
eggs g 175
almond flour g 115
sugar g 90
salt g 4

Preparation

Mix all the ingredients in the planetary mixer with paddle, until a homogeneous consistency, put in the fridge to rest for 1h.

Stretch to 4mm and fill the tart molds.

Ingredients

AVOLETTA g 500
VIGOR BAKING g 3
all-purpose flour g 50
cornstarch g 30
egg whites - melted at 45°C g 370
unsalted butter 82% fat - melted at 45°C g 80
SINFONIA CARAMEL ORO - melted at 45°C g 150

Preparation

Mix all the dry ingredients with a whisk.

Stirring constantly add the egg white and finally the butter previously combined with the chocolate, until obtained a smooth batter.

Ingredients

SINFONIA CARAMEL ORO g 220
egg yolk g 50
LILLY NEUTRO g 25
milk 3.5% fat g 125
liquid cream 35% fat g 125

Preparation

Make a crème anglaise by combining the liquids and the egg yolk, bringing everything to 82°C

Add the LILLY and the chocolate and emulsify.

Pour into silicone mold and freeze.

Ingredients

water - for the gelatine g 132
gelatin powder or sheets 200 bloom g 22
water g 150
sugar g 300
GLUCOSIO g 300
skim condensed milk g 200
SINFONIA CARAMEL ORO g 250

Preparation

Bring water, sugar and glucose to 103 degrees.

Add the rehydrated gelatin with the water, the condensed milk and the chocolate

Refrigerate overnight .

Final composition

Spread some FARCIFORNO ARANCIA CESARIN on the pastry base.

Half fill the shortcrust tart with the financier, cook at 175°C for 18-20min.

Unmold the cremeux and glaze it with the mirror heated to 37°C

Place the cremeux on the tart, decorate with DOBLA decorations.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani