IRCA | Hazelnut dream

Ingredients

TOP FROLLA g 700
eggs g 115
unsalted butter 82% fat - softened g 185
DELINOISETTE g 150

Preparation

-Mix all the ingredients in a planetary mixer with the paddle attachment.
-Roll out the dough between two sheets of parchment paper to a thickness of 3 mm and let it rest in the fridge.  
-Create some disk with a diameter of 6,5 cm, place them on trays previously covered with microperforated forosil mat.
-Bake in the convection oven with the valve open at 160°C for 10-13 minutes.

 

Ingredients

DELINOISETTE g 275
VIGOR BAKING g 2
all-purpose flour g 25
cornstarch g 25
egg whites g 185
unsalted butter 82% fat - melted g 60

Preparation

-Mix all the powder ingredients with a whisk.
-Add the egg whites and then the melted butter and keep mixing until you obtain a smooth dough.
-Pour the mixture into the cylindrical silicone moulds (4cm diameter) filling to 5 mm.
-Bake in the static oven with closed valves for 8 minutes at 180°C.

Ingredients

FRUTTIDOR MELA g 200
JOYCREAM MALAGA g 50
LILLY NEUTRO g 50
water g 50

Preparation

- Sligthly blend Fruttidor, add JoyCream Malaga (trying to add more raisin than sauce), blend again.
- Mix lukewarm water and Lilly Neutro
- Pour it over baked financier in the same mould (total height: 2,5 cm)
- Put it in the blast chiller

Ingredients

SINFONIA GIANDUIA FONDENTE g 400
liquid cream 35% fat - 1 g 80
water - 1 g 160
liquid cream 35% fat - 2 g 400
LILLY NEUTRO - 2 g 70
water - 2 g 70

Preparation

-Melt the chocolate at 45°C
-Warm the liquids (1) at about 20°C
-Add the chocolate and mix with the whisk or an immersion blender creating a fluid ganache
-Semi whip the cream (2) with LILLY NEUTRO and the water (2). 
-Add to the ganache (with a temperature of 25-30°C) the cream in two times and gently mix with a whisk or a rubber spatula depending on the consistency you want to obtain.

 

Ingredients

water g 100
SINFONIA NOCCIOLATO BIANCO g 270
MIRROR NEUTRAL g 300

Preparation

- Add the chocolate and mix with the whisk or an immersion blender creating a fluid ganache.
-Semi whip the cream (2) with LILLY NEUTRO and the water (2).
-Combine the water with MIRROR NEUTRO and bring to a soft boil.
-Add the chocolate and mix with an immersion blender.
-Let it crystalize in the fridge for at least 4 hours.
-For the use: warm the mixture at 35-40°C and glaze the mousse or the bavarois at a temperature of -18/-20°C.

 

Final composition
  • Fill up to the middle the PX4321 moulds and place the filling (apple+financier) still frozen.
  • Close with other mousse and then blast freeze.
  • Glaze the still frozen pastry with the Nocciolato Bianco mirror and move over the short crust pastry disc.
  • Add DOBLA decorations:77793 "Maple Leaf" e 77451 "Chocolate Hazelnut in Shell".