PETIT GATEAUX: MILLIONAIRE
RE-INVENTING A CLASSIC INTO A SINGLE SERVE
Difficulty level
RE-INVENTING A CLASSIC INTO A SINGLE SERVE
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 350 |
| sugar | g 120 |
| eggs | g 180 |
| CACAO IN POLVERE | g 80 |
Preparation
Mix all ingredients in a planetary mixer equipped with paddle at medium speed until a homogeneous mass is obtained.
Let the pastry rest in the refrigerator for a couple of hours.
Roll out the pastry to a thickness of 3mm, make tartellettes of 8 cm in diameter and bake at 165C ° for 12-15min.
Ingredients
| CHOCOSMART CIOCCOLATO - melted at 30°C | g 60 |
| PRALIN DELICRISP NOIR | g 140 |
Preparation
Mix the ingredients.
Ingredients
| IRCA GENOISE | g 1000 |
| eggs - warm | g 1200 |
| honey | g 90 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 10 |
Preparation
Whip all the ingredients in a planetary mixer for 10-12 minutes with a medium-high speed.
Evenly spread the whipped dough on sheets of parchment paper to a thickness of half a centimeter.
Cook for about 8 minutes at 200-220 ° C with the valve closed.
Refrigerate once cooked.
Ingredients
| milk 3.5% fat | g 500 |
| GLUCOSIO | g 20 |
| RENO CONCERTO LACTEE CARAMEL | g 700 |
| liquid cream 35% fat | g 400 |
| LILLY NEUTRO | g 80 |
Preparation
Bring milk and GLUCOSE to the boil, add LILLY and blend with a whisk.
Pour the liquid onto the chocolate and emulsify with an immersion blender,
While emulsifying add the liquid cream.
When the cream is fully emulsified, refrigerate the namelaka overnight.
Fill the bottom of the tartlet with a layer of crunchy layer and close the top with a disc of rollé.
Whip the namelaka in a planetary mixer with paddle at medium speed for 5 minutes.
Decorate the cake with a namelaka tuft.
Decorate with BLING DARK and MINI ELEGANCE MILK DOBLA.
Chocolatier and Pastry Chef
