CREMOSO WITH CHOCOLATE AND FRUIT (BASIC RECIPERS)
Cremoso with fruit ideal for dessert fillings which must be stored and consumed at a refrigerator temperature (+5 ºC)
Difficulty level
Cremoso with fruit ideal for dessert fillings which must be stored and consumed at a refrigerator temperature (+5 ºC)
Ingredients
| full-fat milk (3,5% fat) | g 100 |
| liquid cream 35% fat | g 100 |
| egg yolk | g 40 |
| caster sugar | g 10 |
| LILLY NEUTRO | g 25 |
| FRUTTIDOR ALBICOCCA - other flavor | g 300 |
| SINFONIA CIOCCOLATO FONDENTE 68% | g 130 |
| MINUETTO FONDENTE ECUADOR 70% - alternatively | |
| MINUETTO FONDENTE MADAGASCAR 72% - alternatively | |
| MINUETTO FONDENTE SANTO DOMINGO 75% - alternatively | |
| SINFONIA CIOCCOLATO FONDENTE 76% - alternatively |
Ingredients
| full-fat milk (3,5% fat) | g 100 |
| liquid cream 35% fat | g 100 |
| egg yolk | g 40 |
| caster sugar | g 10 |
| LILLY NEUTRO | g 25 |
| FRUTTIDOR ALBICOCCA - other flavor | g 300 |
| RENO CONCERTO LATTE 34% | g 140 |
| SINFONIA CIOCCOLATO LATTE 38% - alternatively | |
| MINUETTO LATTE SANTO DOMINGO 38% - alternatively | |
| RENO CONCERTO LACTEE CARAMEL - alternatively | |
| SINFONIA GIANDUIA FONDENTE - alternatively | |
| RENO CONCERTO GIANDUIA LATTE 27% - alternatively |
Ingredients
| full-fat milk (3,5% fat) | g 100 |
| liquid cream 35% fat | g 100 |
| egg yolk | g 40 |
| caster sugar | g 10 |
| LILLY NEUTRO | g 25 |
| FRUTTIDOR ALBICOCCA - other flavor | g 300 |
| SINFONIA NOCCIOLATO BIANCO | g 160 |
Ingredients
| full-fat milk (3,5% fat) | g 100 |
| liquid cream 35% fat | g 100 |
| egg yolk | g 40 |
| caster sugar | g 10 |
| LILLY NEUTRO | g 25 |
| FRUTTIDOR ALBICOCCA - other flavor | g 300 |
| SINFONIA CIOCCOLATO BIANCO | g 150 |
| RENO CONCERTO BIANCO 31,50% - alternatively |
-In order to make a cremoso, first prepare the creme anglaise.
-Mix the yolk and sugar with the whisk.
-Bring to a boil the milk and the cream and after add them to the mixture. Bring it to 82°-85°C (higher temperatures would lead to egg coagulation).
-Add to the creme anglaise, still hot, the LILLY NEUTRO and mix with a whisk.
-Warm up the FRUTTIDOR with microwave (40°C), add it to the creme anglaise and mix using a hand-blender.
-At the end add in 2-3 times the melted chocolate and mix using a hand-blender.
Pastry Chef, Chocolatier and Baker
"It is also possible to use any other flavor of our FRUTTIDOR range
"
