PETIT GATEAUX: OPERA
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 60 |
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
| SINFONIA GIANDUIA FONDENTE | g 230 |
| liquid cream 35% fat | g 200 |
| honey | g 35 |
Preparation
Bring to boil cream and honey.
Add the choccolate and emulsify with an immersion blender.
Ingredients
| IRCA GENOISE | g 1000 |
| eggs - at room temperature | g 1200 |
| honey | g 100 |
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
| TOP MERINGUE | g 500 |
| unsalted butter 82% fat - soft | g 500 |
| water - warm | g 250 |
| JOYCAFFE' GRANGUSTO | g 20 |
Preparation
Whip TOP MERINGUE with water.
Once the meringue is thick, gradually combine softened butter and continue whipping for a few minutes.
Aromatize with JOYCAFFÉ GRANGUSTO.
Fill the bottom of the tartlet with a layer of ganache and close the top with a disc of rollé.
Decorate the cake with buttercream tufts.
Place a disk of chocolate on top of the dessert.
Decorate with MOKKA BEANS DOBLA.
Chocolatier and Pastry Chef
