IRCA | CREAM AND RASPBERRY SINGLE PORTION

CREAM AND RASPBERRY SINGLE PORTION

Single portion filled with custard cream and raspberry.
 

Difficulty level

Ingredients

TOP FROLLA g 1400
unsalted butter 82% fat g 375
eggs g 225
DELINOISETTE g 300

Preparation

Mix all the ingredients in a planetary mixer with a paddle attachment.
Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 3 mm and refrigerate.
Cover the cake moulds single dose with 10 cm diameter.
Bake at 170 °C for 5 minutes then lower to 160°C for another 10-13 minutes with the steam valve open

Ingredients

CHOCOCREAM PASTICCERA g 2000

Ingredients

FRUTTIDOR LAMPONE g 1500
lemon juice g 100
water g 150
LILLY NEUTRO g 250

Preparation

Mix water, lemon juice and LILLY NEUTRO with a whisk.
Add FRUTTIDOR LAMPONE and mix.
Fill the silicon mold (7cm diameter, 1cm high).
Place it in the blast chiller until it hardens.
Unmold and keep them in a freezer.

Ingredients

liquid cream 35% fat - (1) g 265
water g 25
LILLY NEUTRO g 25
liquid cream 35% fat - (2) g 265
SINFONIA CIOCCOLATO BIANCO g 145
lemon juice g 120

Preparation

Bring the cream (1) and water to a boil.
Add LILLY NEUTRO and mix with a whisk.
Add SINFONIA CIOCCOLATO BIANCO and emulsify.
Gently pour the cold cream (2), emulsify.
Lastly add lemon juice and mix.
Cover with contact plastic film and place in the fridge for a night.
Whip the mixture in a planetery mixer with a paddle to obtain a nice structure easy to use in a pastry bag.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker