Creamy Love Letter
Difficulty level
Ingredients
| MOGADOR PREMIUM | g 200 |
| sugar | g 90 |
| eggs | g 230 |
| type 00 white flour | g 60 |
| VIGOR BAKING | g 5 |
| seed oil | g 60 |
| milk | g 50 |
| Pasta Frutta Oro lemon - Cesarin | g 24 |
| g 5 | |
| Tutta Frutta Frutti di Bosco Cesarin | To Taste |
Preparation
Mix Mogador Premium with sugar and eggs in a mixer.
Sift the powders, Add all the other ingredients and continue mixing. Bake in a 30cmx40cm baking pan, arranging some all fruit berries, at 180 degrees for 10 minutes Cup disks about 3cm in diameter.
Ingredients
| Purea di melograno Ravifruit | g 250 |
| LILLY NEUTRO | g 50 |
Preparation
Heat the puree and mix with Lilly Neutro Pour inside 3cm diameter ball molds Blast chilling to -40 degrees.
Ingredients
| milk | g 240 |
| BAILEYS | g 515 |
| GLUCOSIO | g 65 |
| LEVOSUCROL | g 65 |
| SINFONIA CIOCCOLATO BIANCO | g 585 |
| liquid cream | g 666 |
| Mascarpone cheese | g 1333 |
| g 10 | |
| water | g 50 |
Preparation
Heat milk with sugars, hydrated gelatin. Add the chocolate while continuing to mix. Add the Baileys Next, the cream and mascarpone. Leave to rest in the refrigerator overnight covered.
Ingredients
| SINFONIA CIOCCOLATO LATTE 38% | g 100 |
| BURRO DI CACAO | g 100 |
Preparation
Mix the two ingredients and use at 35°C.
Semi-mix the ganache in a planetary mixer.
Using a pastry bag, insert the ganache into a 5cm-diameter ball mold until halfway through. Place the frozen pomegranate insert, continue with more ganache and close with a disk of pain de genes. Blast chill to -40 degrees.
Unmold from the mold and store at -20 degrees.
Frost with milk chocolate frosting, cool again and drizzle with red cocoa butter at 28/29 degrees.
Decorate with Dobla: Hot lips Heart lace dark Love letter Rose 2D lid glossy red.
Pastry Chef
