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Ingredients

SFRULLA g 500
eggs g 300
water g 100

Preparation

Whip all the ingredients in a planetary mixer for 8-10 minutes, place the whipped dough in the previously well-greased and floured molds, then cook at 180-200 ° c.

Ingredients

fresh milk - high quality g 200
JOYPASTE ARANCIA g 30
SINFONIA CIOCCOLATO BIANCO g 335
liquid cream 35% fat g 250
LILLY NEUTRO g 40

Preparation

Boil the milk with the JOYPASTE ORANGE, then melt the LILLY NEUTRO with a whisk, add the chocolate in 2 times and emulsify with an immersion mixer. Finish with freshly drawn cream.

Cover with contact film and leave to rest in the fridge overnight.

Ingredients

water g 500
caster sugar g 750
Grand Marnier g 250

Preparation

Boil the water then add the sugar and at 40 ° C add the gran marnier.

Final composition

In the orange cup insert a sponge cake wet with the alcoholic syrup, cover with FRUTTIDOR ORANGE.

With a sac à poche with striped nozzle, dress the namelaka with orange.

Decorate with candied orange and Dobla "splash" decoration.

Matteo Reghenzani
Matteo Reghenzani

Pastry Chef

Recipe created for you by Matteo Reghenzani