Shine
Difficulty level
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 400 |
| eggs | g 150 |
| g 50 | |
| sugar | g 100 |
Preparation
Put all the ingredients in the planetary mixer and mix for few minutes. Roll out the shortbread between two baking sheets and reach 2-3 millimetres thickness.
Let cool in the refrigerator.
Cover the cake moulds single dose and bake at 170 ° C in the convection oven with the opened steam valve , then lower to 160 ° C and end the baking.
Ingredients
| IRCA GENOISE CHOC | g 500 |
| eggs | g 300 |
| unsalted butter 82% fat | g 200-250 |
Preparation
Whip all the ingredients in the planetary mixer . Lay the mixture on a silicone pastry mat 60x40 cm and bake in the deck oven at 210 ° C, at 190° C in the convection oven and for 6-7 minutes.
Ingredients
| FRUTTIDOR TROPICAL | g 400 |
| lukewarm water | g 60 |
| LILLY NEUTRO | g 60 |
Preparation
Warm the water in the microwave oven, melt the Lilly Neutral and then put the Fruttidor.
Ingredients
| RENO CONCERTO LACTEE CARAMEL | g 600 |
| liquid cream | g 300 |
| liquid cream 35% fat | g 700 |
| water | g 70 |
| LILLY NEUTRO | g 70 |
Preparation
For the ganache , melt the chocolate at 45 ° C and add the liquid whipping cream . Add the semi-whipped cream with water and Lilly Neutral and gently mix.
Pour in semi sphere cake moulds and freeze.
Ingredients
| MIRROR NEUTRAL | g 500 |
Put an abundant layer of TOFFEE D'OR in the the cacoa shortbread already cooked.
Later add one cacoa disc and then with tropical jelly . Put in the chiler blaster for few minutes.
Glaze the chocolate mousse semi-sphere with Mirror neutral with water soluble brown color and blitz ice glitter gold.
Put the semi-shpere on the cake and garnish.
Pastry Chef
