facebook-tracking-pixelIRCA | Shine

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
Final composition

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. 

Matteo Reghenzani
Matteo Reghenzani

Pastry Chef

Recipe created for you by Matteo Reghenzani