CREAM AND RASPBERRY SINGLE PORTION
Single portion filled with custard cream and raspberry.
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
|CHOCOCREAM PASTICCERA||g 2000|
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.
|liquid cream 35% fat - (1)||g 265|
|LILLY NEUTRO||g 25|
|liquid cream 35% fat - (2)||g 265|
|SINFONIA CIOCCOLATO BIANCO||g 145|
|lemon juice||g 120|
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.