|DOLCE VARESE||g 1000|
|unsalted butter 82% fat - soft||g 250|
|sunflower seed oil||g 200|
|JOYPASTE CAFFE'||g 50|
|CACAO IN POLVERE||g 10|
Whip all the ingredients in a planetary mixer with paddle attachment for 7-8 minutes.
With a pastry bag fill the cylinder moulds (25x6x6) with 430 grams of whipped dough previously sprayed with SPRAY KING.
Close with the lid and bake for 45 minutes at 170°C.
After baking, let it rest for 15 minutes, then unmould and place in the fridge until it is completely cooled down.
|liquid cream 35% fat - (1)||g 170|
|SINFONIA CIOCCOLATO LATTE 38%||g 230|
|JOYPASTE CAFFE'||g 55|
|liquid cream 35% fat - (2)||g 400|
Bring the cream to a boil, add coffee paste and chocolate, and then mix with an immersion blender.
While mixing, add little by little the cream.
Cover with a film and place in the fridge for a night.
Whip in a planetary mixer with whisk or paddle attachment until obtaining a creamy and stable consistency.
Cut in half the cake.
Stuff in the middle with the whipped ganache and place in the fridge for at least 15-20 minutes.
Cover with caramel glaze.
Wait until it is completely crystallized and then dress the whipped ganache over the surface of the cake
Decorate using coffee beans and Dobla decorations: Curvy Leaf Yellow, Chocolate Hazelnut in Shell, Spear Dark.