Animal mignon
4 different mignon with chocolate cups base and double filling, fruit and chocolate whipped ganache
Difficulty level
4 different mignon with chocolate cups base and double filling, fruit and chocolate whipped ganache
Preparation
Use the same mini cup called "A la carte" of Dobla (cod. 11223) as the base for all 4 mignon.
Ingredients
| FRUTTIDOR ALBICOCCA | To Taste |
| FRUTTIDOR MANGO | To Taste |
| FRUTTIDOR LAMPONE | To Taste |
| FRUTTIDOR PERA | To Taste |
Preparation
Fill at least half mini chocolate cup with the various fruit fillings (Fruttidor).
Ingredients
| liquid cream 35% fat | g 170 |
| SINFONIA CIOCCOLATO LATTE 38% | g 230 |
| liquid cream 35% fat | g 400 |
Preparation
-Boil the cream (1) and add it to the chocolate in drops by mixing with a whisk or mixing with immersion mixer.
-Add the cold cream 2 flush while continuing to mix.
-Refrigerate for at least 3 hours (ideal overnight).
-Whip at medium/low speed until soft and creamy.
Ingredients
| liquid cream 35% fat | g 200 |
| SINFONIA CIOCCOLATO BIANCO | g 200 |
| JOYPASTE PISTACCHIO PURA | g 100 |
| liquid cream 35% fat | g 400 |
Preparation
-Boil the cream (1) and add it to the chocolate in drops by mixing with a whisk or mixing with immersion mixer.
-Add the pistacho paste while continuing to mix.
-Add the cold cream 2 flush while continuing to mix.
-Refrigerate for at least 3 hours (ideal overnight).
-Whip at medium/low speed until soft and creamy.
Ingredients
| liquid cream 35% fat | g 160 |
| SINFONIA CIOCCOLATO BIANCO | g 260 |
| g 10 | |
| liquid cream 35% fat | g 400 |
Preparation
-Boil the cream (1) and add it to the chocolate in drops by mixing with a whisk or mixing with immersion mixer.
-Add the vanilla paste while continuing to mix.
-Add the cold cream 2 flush while continuing to mix.
-Refrigerate for at least 3 hours (ideal overnight).
-Whip at medium/low speed until soft and creamy.
Ingredients
| liquid cream 35% fat | g 160 |
| SINFONIA NOCCIOLATO BIANCO | g 260 |
| liquid cream 35% fat | g 400 |
Preparation
-Boil the cream (1) and add it to the chocolate in drops by mixing with a whisk or mixing with immersion mixer.
-Add the cold cream 2 flush while continuing to mix.
-Refrigerate for at least 3 hours (ideal overnight).
-Whip at medium/low speed until soft and creamy.
-Dress the various whipped ganache on the chocolate cups already filled with Fruttidor.
-Stick the chocolate decorations on the whipped ganache as shown in the photo.
-Each Mignon will have its specific Dobla decoration:
Mignon 1: monkey cod. 77788
Mignon 2: frog cod. 77788
Mignon 3: piglet cod. 77788
Mignon 4: rabbit cod. 77117
-These small mignon made with this recipe should be kept in the refrigerator.
