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RING - CHOCOLATE AND HAZELNUT

Chocolate and hazelnut single-serving dessert

Difficulty level

Ingredients

AMERICAN BROWNIE DOUBLE CHOCOLATE g 500
eggs g 112
water g 60
unsalted butter 82% fat - melted g 200

Preparation

Mix all the ingredients in a planetary mixer with leaf for 3-4 minutes.
Pour the mixture in 1 cm high molds and bake at 170°C for 15 minutes.
Let them cool completely.

Ingredients

PRALIN DELICRISP CLASSIC To Taste

Preparation

Melt PRALIN DELICRISP CLASSIC at low temperature.

Ingredients

milk 3.5% fat g 100
liquid cream 35% fat g 350
caster sugar g 250
LILLY NEUTRO g 20
JOYPASTE NOCCIOLA PREMIUM g 350

Preparation

Heat milk and cream with sugar.
Add JOYPASTE NOCCIOLA PREMIUM and LILLY NEUTRO, then mix with a hand blender.
Put it in the fridge to crystallize.

Ingredients

milk 3.5% fat g 125
liquid cream 35% fat - (1) g 125
egg yolk g 50
caster sugar g 25
SINFONIA CIOCCOLATO FONDENTE 68% g 375
liquid cream 35% fat - (2) semi-whipped g 450

Preparation

Gently stir sugar with egg yolks.
Mix milk and cream (1) and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.
Melt SINFONIA CIOCCOLATO FONDENTE 68% at 45°C and add it to the crème angalise previously cooled to 45°C and mix with a hand blender.
Once the mixture is 30°C, add in 2 or 3 times the half-whipped cream (2) stirring gentily.

Ingredients

MIRROR CIOCCOLATO To Taste

Preparation

Heat MIRROR CIOCCOLATO at 45°C.

Final composition

Cut a disc of brownie, spread the crunchy layer over its surface and place it on the bottom of the ring.
Fill with a layer of hazelnut cremoux and a layer of dark chocolate mousse.
Put it in the blast chiller.
Spread the chocolate glaze over the suface of the single-portion.
Decorate with SPIRAL DARK and HAZELNUT SHELL DOBLA.

Oriol Portabella
Oriol Portabella

Pastry Chef

Recipe created for you by Oriol Portabella