RING PINEAPPLE DARK
Chocolate and pineapple single-serve dessert
Difficulty level
Chocolate and pineapple single-serve dessert
Ingredients
| IRCA GENOISE CHOC | g 400 |
| eggs | g 400 |
Preparation
Whip all the ingredients in a planetary mixer for 15 minutes.
Spread the mixture over a 40x60cm baking tray with parchment paper and bake at 200°C for 6-8 minutes
Ingredients
| PRALIN DELICRISP CLASSIC | To Taste |
Preparation
Melt PRALIN DELICRISP CLASSIC at low temperature.
Ingredients
| liquid cream 35% fat | g 200 |
| fresh full-fat milk (3,5% fat) | g 200 |
| egg yolks | g 80 |
| caster sugar | g 40 |
Preparation
Gently stir sugar with egg yolks.
Mix milk and cream 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.
Ingredients
| creme anglaise | g 500 |
| SINFONIA CIOCCOLATO FONDENTE 68% | g 90 |
| SINFONIA CIOCCOLATO LATTE 38% | g 95 |
| LILLY NEUTRO | g 10 |
Preparation
Heat the crème anglaise at 45°C, then add LILLY NEUTRO.
Melt SINFONIA CIOCCOLATO LATTE 38% and SINFONIA CIOCCOLATO FONDENTE 68% at 45°C, then add the chocolate to the cream.
Mix using a hand blender.
Ingredients
| FRUTTIDOR ANANAS | g 200 |
| MIRROR NEUTRAL | g 20 |
Preparation
Mix the two ingredients.
Spread the cruchy layer over the chocolate biscuit, then cut some discs with a pastry ring and place them on the bottom of the ring.
Fill the ring with chocolate mousse.
Spread a layer of glossy pineapple filling to finish the dessert.
Decorate with DOBLA MINI GOLD PEARL.
Pastry Chef
