facebook-tracking-pixelIRCA | EXOTIC SAVARIN

Ingredients

DOLCE FORNO g 500
type 00 strong flour g 100
yeast g 15
salt g 12,5
unsalted butter 82% fat g 150
eggs g 525

Preparation

In a planetary mixer, using a leaf beater, knead DOLCE FORNO, flour, yeast, salt and 350 gr of cold eggs. 

When the dough begins to take shape add the remaining eggs gradually to obtain a fine glutinic net.

Add the soft butter in 2/3 times and knead until it is completely absorbed.

Cover the bowl with plastic wrap and place it in a proofer room at 24/26°C to duplicate its volume.

Knead again for few minutes.

Using a pastry bag, half-fill the mold and let it rest at 28/30°C until the leavened dough reaches the top of the mold.

Bake at 160/165°C, fan oven, for 12/15 minutes.

Ingredients

liquid cream 35% fat - 1 g 80
RENO CONCERTO LACTEE CARAMEL g 120
liquid cream 35% fat - 2 g 200

Preparation

Bring the cream (1) to a boil.

Pour the ream on RENO CONCERTO LACTEE CARAMEL and emulsify.

Pour in gently the cold cream (2) and emulsify.

Cover with a plastic wrap and place it in a refrigerator for at least 4 hours.

Ingredients

FRUTTIDOR MANGO To Taste

Ingredients

water g 250
caster sugar g 250
mango purée g 150
passion fruit purée g 100

Preparation

Bring to a boil the water with the sugar.

Once the mixture reaches 45-50°C add the fruit purèe and mix.

Final composition

Soak the savarin into the exotic syrup previously heated at 65-70°C for 30-45 minutes

Gently squeeze out any excess syrup and then transfer them to a griddle to remove the excess syrup.

Cover the savarin with MIRAGEL SPRAY.

Fill the center of the savarin with some FRUTTIDOR MANGO.

Using a pastry bag pipe spread over the FRUTTIDOR some chocolate whipped ganache

Spread over the ganache a grated tonka bean and decorate using MINI ELEGANCE MILK DOBLA.

Matteo Reghenzani
Matteo Reghenzani

Pastry Chef

Recipe created for you by Matteo Reghenzani