PETIT GATEAUX: PRINCESS CAKE
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 150 |
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
| FRUTTIDOR LAMPONE - warm | g 500 |
| water | g 125 |
| LILLY NEUTRO | g 125 |
Preparation
Combine the ingredients using a wisk.
Preserve inside a piping bag
Ingredients
| MARZICLASS PREMIUM | To Taste |
Preparation
Spread the marzipan to a thickness of 3mm with the help of a sheeter.
Cut into 7cm diameter discs and refrigerate.
Ingredients
| liquid cream 35% fat | g 1000 |
| LILLY NEUTRO | g 200 |
| water | g 200 |
| JOYPASTE PISTACCHIO 100% | g 150 |
Preparation
Whip the cream with water and LILLY NEUTRO, until obtained a soft foam, add the JOYPASTE and mix gently.
Fill the half-sphere silicone molds with a diameter of 6cm and freeze.
Ingredients
| MIRROR LAMPONE - heated at 45-50°C | To Taste |
Fill the bottom of the tartlet with a layer of chocolate custard and close the top with a disc of rollé.
Whip the namelaka in a planetary mixer with paddle at medium speed for about 5 min.
Decorate the cake with namelaka tufts.
Fill the choux with the chocolate custard and decorate the surface of the cake.
Decorate with BRONZE CRUMBLE DOBLA.
Fill the bottom of the tart with a layer of raspberry jelly and close the top with a marzipan disc.
Glaze the pistachio mousse dome with the MIRROR and place it on top of the cake.
Decorate with COUPLE DARK XL DOBLA previously pierced and sprayed with green colouring .
Chocolatier and Pastry Chef
