|VIGOR BAKING||g 4|
|white bread flour||g 50|
|egg whites||g 370|
|unsalted butter 82% fat||g 120|
|PROFUMI D'ITALIA MANDARINO TARDIVO DI CIACULLI||g 115|
Mix all the powdered ingredients by hand with a whisk.
Add the egg whites and then the melted butter mixed with Profumi d'Italia Mandarino Tardivo di Ciaculli, continue to mix until you obtain a homogeneous mixture.
pour into a 60cmx40cm pan and cook at 180°C for 10 minutes.
|RENO CONCERTO LACTEE CARAMEL||g 200|
|egg yolk||g 50|
|gelatin powder or sheets 200 bloom||g 5|
|liquid cream||g 125|
|PROFUMI D'ITALIA MANDARINO TARDIVO DI CIACULLI||g 50|
Rehydrate the gelatin with water, melt it in the microwave and cool it. (being a very small amount it is possible, if you use the sheets and not the powder, to dissolve in water and squeeze well)
Mix the yolk with the hot milk and cream and bring everything to 80-85°C (higher temperatures could lead to egg coagulation).
add the gelatin and the chocolate, mixing with an immersion mixer.
add PERFUMES OF ITALY LATE MANDARIN OF CIACULLI .
Pour 10 grams each into mini-cylinder insert moulds.
place a disk of Mandarin Financier on each crème
drop in temperature.
|gelatin powder or sheets 200 bloom||g 22|
|skim condensed milk||g 200|
|SINFONIA CARAMEL ORO||g 250|
Bring water, sugar and glucose to 103 degrees.
Add the rehydrated gelatin with the corresponding water, the condensed milk and the chocolate
Cool overnight and glaze at 37 degrees.
|SINFONIA CARAMEL ORO||g 200|
|liquid cream||g 40|
|liquid cream||g 240|
|LILLY NEUTRO||g 50|
Melt the chocolate at 45°C.
-Cool the liquids (1) to about 20°C
-Add the chocolate and mix well with a whisk or immersion mixer creating a fluid ganache.
- Separately whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should have a temperature of 25-30°C) in two batches and mix delicately with a whisk or rubber spatula depending on the consistency you want to obtain.
N.B. - it is possible to add salt in the recipe (about 0.2%) to enhance the taste of the caramel.
Pour a small part of mousse into the silicone mould, place the first insert of mandarin jelly, pour another part of mousse, the second insert of cremoso and financier, finish with a disk of pralin delicrisp caramel fleur de sel.
proceed in the same way also for the mignon silicone, but with a single insert consisting of the mandarin financier wrapped in the mousse.
melt the caramel glaze at 35/38 degrees, and glaze the single portion at -20°c, spray the mignon with orange cocoa butter instead.
place the mignon on top of the glazed mousse and decorate with DOBLA Dark White Small Rosettes