facebook-tracking-pixelIRCA | CHOCOCARAMEL MOUSSE

Ingredients

IRCA GENOISE g 1000
eggs - at room temperature g 1200
honey g 100

Preparation

In a planetary mixer with a whisk attachment, whip all the ingredients together at high speed for 10-12 minutes.

Spread the whipped mixture in 8mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).

Ingredients

LILLY CIOCCOLATO FONDENTE g 200
water g 300
liquid cream 35% fat g 1000

Preparation

Whip all the ingredients in a planetary mixer at medium speed, until you obtain a mousse with an airy structure.

Ingredients

liquid cream 35% fat g 1000
water g 200
LILLY NEUTRO g 200
PASTA ZABAIONE g 60

Preparation

In a planetary mixer with a whisk attachment whip and stabilize the cream with water and LILLY, until soft peaks form.

Combine with flavouring paste until you get a soft mousse.

Ingredients

PRALIN DELICRISP CLASSIC - heated to 30°C g 300

Preparation

Spread a thin layer of PRALIN DELICRISP between two sheets of parchment paper.

Refrigerate for 1 hour.

When cold, cut it with a steel ring smaller than the cake mould you are going to use.

Freeze until you need to use it.

Ingredients

MIRROR CARAMEL - heated to 50°C g 200

Ingredients

AVOLETTA g 250
confectioner's sugar g 100
CACAO IN POLVERE g 25
egg whites g 120
sugar g 25

Preparation

In a planetary mixer fitted with a whisk attachment, whip the egg whites and the Caster sugar, until you get a weel-airy mass. 

In a separate bowl, mix the remaining ingredients.

Use a spatula to gently combine the due mixture in two-three times, without deflating the mass.

Transfer it in a pastry bag fitted with a plain round tip, then pipe the macarons in circles of 2-3 centimeters of diameter onto trays lined with parchment paper.

Gently tap the trays onto a flat surface in order to perfect the macarons' shape.

Wait for 5 minutes or until dry to the touch, then bake at 145 °C for about 12 minutes.

Final composition

Use the chocolate mousse to half-fill a silicone mould for cakes.

Place a disc of crunchy insert and then lay a disc of rollè onto it.

Put in a blast chiller for a short time, then cover with some zabaglione mousse.

Place another disc of crunchy insert and close with a disc of rollè.

Put in a blast chiller until fully hardened and frozen.

Unmold and glaze with MIRROR CARAMEL.

Decorate using the macaron shells.