Arancia
![](/IRCA/Recipes/image/3743/image-thumb__3743___auto_b492ef3e91c9043ccd499cc4b73eae8d/arancio_1.jpg)
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.
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.
Pastry Chef