MIGNON PIEDMONT CUBE
Difficulty level
Ingredients
| IRCA GENOISE CHOC | g 1000 |
| eggs | g 1100 |
| LEVOSUCROL | g 100 |
Preparation
mix all the ingredients together with an immersion blender
spread 600g on a baking tray with a silicone mat for 60cmx40cm tray, and cook at 200 degrees for 4 minutes and steam at 50%
break through and reduce the temperature
Ingredients
| fresh full-fat milk (3,5% fat) | g 200 |
| GLUCOSIO | g 10 |
| SINFONIA NOCCIOLATO BIANCO | g 350 |
| Fresh cream | g 250 |
| g 45 |
Preparation
Heat the milk with the glucose to approximately 60°C, add the NEUTRAL LILLY and mix with an immersion mixer.
-Add the chocolate while continuing to mix.
-Add the cold cream slowly, continuing to mix.
pour 675g of namelaka on the biscuit, inside 1 steel frame 30cmx30cm height 3cm, and chill to temperature
before complete freezing, add a further layer of biscuit.
Ingredients
| FRUTTIDOR ARANCIA | g 500 |
| LILLY NEUTRO | g 80 |
| water | g 80 |
Preparation
heat the fruit, add the other ingredients, blend and place 450g immediately after the second layer of biscuit, blast chill again
Ingredients
| full-fat milk (3,5% fat) | g 200 |
| GLUCOSIO | g 10 |
| SINFONIA GIANDUIA FONDENTE | g 320 |
| liquid cream | g 250 |
| LILLY NEUTRO | g 40 |
Preparation
Heat the milk with the glucose to approximately 60°C, add the NEUTRAL LILLY and mix with an immersion mixer.
-Add the chocolate while continuing to mix.
-Add the cold cream slowly, continuing to mix.
pour 675g of namelaka onto the biscuit
Ingredients
| MIRROR EXTRA DARK CHOCOLATE | To Taste |
Preparation
spray mirror extra dark at 60 degrees with spray gun with 3.0mm nozzle
cut the mignons 3cm x 3cm, at -10 degrees with an electric lyre
Pastry Chef
