|TOP FROLLA||g 1000|
|unsalted butter 82% fat||g 400|
Mix all the ingredients together, spread to a height of 3mm, let it rest in the refrigerator and once you have cupped a ring with a diameter of 18cm, cook at 170 degrees for 12 minutes.
|dehydrated coconut||g 200|
|confectioner's sugar||g 85|
|white bread flour||g 62|
|VIGOR BAKING||g 7|
|egg whites||g 300|
|unsalted butter 82% fat||g 275|
Combine all the powders, add the egg whites at room temperature, then the melted butter together with the honey.
Bake at 180 degrees for 10 minutes
|full-fat milk (3,5% fat)||g 200|
|LILLY NEUTRO||g 45|
|JOYGELATO COCCO||g 16|
|SINFONIA CIOCCOLATO BIANCO||g 340|
|liquid cream||g 250|
Bring the first 4 ingredients to a light boil, mix with the white chocolate and finally with the cold cream.
Pour into 14cm diameter insert molds and blast chill
|MINUETTO LATTE SANTO DOMINGO 38%||g 500|
|liquid cream||g 100|
|dehydrated coconut||g 68|
|LILLY NEUTRO||g 115|
|liquid cream||g 600|
Bring the cream, water and grated coconut to a light boil, mix with the chocolate and when the temperature drops below 30 degrees, mix delicately with the last 3 semi-whipped ingredients.
|gelatin powder or sheets 200 bloom||g 22|
|skim condensed milk||g 200|
|MINUETTO LATTE SANTO DOMINGO 38%||g 250|
Bring water, sugar and glucose to 103 degrees.
Add the rehydrated gelatin with the corresponding water, the condensed milk and the chocolate
Deposit 250 g of mousse, then the first insert with 130 g of namelaka and 100 g of caramel, continue with another 250 g of mousse, and finally the second insert with 130 g of mango jelly and 75 g of financier sprinkled with 35 g of crunchy.
Blast chill, glaze by preheating the glaze to 35 degrees and place on the pastry.