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CREMOSO WITH CARAMEL ORO CHOCOLATE AND FRUIT

Cremoso with fruit ideal for dessert fillings which must be stored and consumed at a refrigerator temperature (+5 ºC)

Difficulty level

Ingredients

full-fat milk (3,5% fat) g 100
liquid cream 35% fat g 100
egg yolk g 40
caster sugar g 10
LILLY NEUTRO g 25
FRUTTIDOR ALBICOCCA - OTHER FLAVOR g 300
SINFONIA CARAMEL ORO g 150
Final composition

-In order to make a cremoso, first prepare the creme anglaise.

-Mix the yolk and sugar with the whisk.

-Bring to a boil the milk and the cream and after add them to the mixture. Bring it to 82°-85°C (higher temperatures would lead to egg coagulation).

-Add to the creme anglaise, still hot, the LILLY NEUTRO and mix with a whisk.

-Warm up the FRUTTIDOR with microwave (40°C), add it to the creme anglaise and mix using a hand-blender.

-At the end add in 2-3 times the melted chocolate and mix using a hand-blender.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada