CREAM AND RASPBERRY SINGLE PORTION
Single portion filled with custard cream and raspberry.
Difficulty level
Single portion filled with custard cream and raspberry.
Ingredients
| TOP FROLLA | g 1400 |
| unsalted butter 82% fat | g 375 |
| eggs | g 225 |
| DELINOISETTE | g 300 |
Preparation
Mix all the ingredients in a planetary mixer with a paddle attachment.
Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 3 mm and refrigerate.
Cover the cake moulds single dose with 10 cm diameter.
Bake at 170 °C for 5 minutes then lower to 160°C for another 10-13 minutes with the steam valve open
Ingredients
| CHOCOCREAM PASTICCERA | g 2000 |
Ingredients
| FRUTTIDOR LAMPONE | g 1500 |
| lemon juice | g 100 |
| water | g 150 |
| LILLY NEUTRO | g 250 |
Preparation
Mix water, lemon juice and LILLY NEUTRO with a whisk.
Add FRUTTIDOR LAMPONE and mix.
Fill the silicon mold (7cm diameter, 1cm high).
Place it in the blast chiller until it hardens.
Unmold and keep them in a freezer.
Ingredients
| liquid cream 35% fat - (1) | g 265 |
| water | g 25 |
| LILLY NEUTRO | g 25 |
| liquid cream 35% fat - (2) | g 265 |
| SINFONIA CIOCCOLATO BIANCO | g 145 |
| lemon juice | g 120 |
Preparation
Bring the cream (1) and water to a boil.
Add LILLY NEUTRO and mix with a whisk.
Add SINFONIA CIOCCOLATO BIANCO and emulsify.
Gently pour the cold cream (2), emulsify.
Lastly add lemon juice and mix.
Cover with contact plastic film and place in the fridge for a night.
Whip the mixture in a planetery mixer with a paddle to obtain a nice structure easy to use in a pastry bag.
Pastry Chef, Chocolatier and Baker
