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Ingredients

unsalted butter 82% fat - softened g 500
egg yolk g 80
TOP FROLLA g 1000
grated coconut g 160

Preparation

Whip all the ingredients in a planetary mixer with the paddle attachment, until you get a uniform whipped batter.

Fill a silicone mould for mignon savarin with the whipped batter and level the edges to remove any excess.

Bake at 180°C for about 12/15 minutes.

Ingredients

milk 3.5% fat g 100
liquid cream 35% fat g 100
egg yolk g 40
sugar g 10

Preparation

Bring milk and cream to boil in the microwave or in a pot on the stove, meanwhile, beat the egg yolks with the sugar in a separate bowl.

When boiling, combine the two mixture.

Continue to cook, stirring from time to time, until the creme reaches the 82°C.

Ingredients

creme anglaise - hot g 250
LILLY NEUTRO g 25
FRUTTIDOR MANGO g 300
RENO CONCERTO BIANCO 31,50% - melted at 45°C g 150

Preparation

Pour all the ingredients into a high and tight container and emulsify with an immersion blender.

Fill the silicone moulds for mignon savarin and freeze.

Ingredients

cocoa butter velvet spray - yellow To Taste
MIRROR TROPICAL To Taste
Final composition

Spray the frozen cremeux savarins with the yellow cocoa butter velvet-effect spray.

Place the creme savarins onto the shortcrust savarins and fill the hollow with MIRROR.

Matteo Reghenzani
Matteo Reghenzani

Pastry Chef

Recipe created for you by Matteo Reghenzani