Mix TOP FROLLA, DELINOISETTE and butter in a mixer with the leaf (sandblasting).
Add eggs and mix without whipping.
Spread between 2 sheets of baking paper and roll it to a thickness of 2-3 millimeters and put in the refrigerator to rest for at least 2 hours.
Print discs for single portions.
Bake at 170°C for about 15 min.
|VIGOR BAKING||g 4|
|all-purpose flour||g 50|
|egg whites||g 370|
|unsalted butter 82% fat||g 120|
Mix all the powdered ingredients with a whisk.
Add egg whites and then the melted butter, continue mixing until you get a homogeneous dough.
Spread inside a perforated plate 60cm x 40cm lined with parchment paper, bake at 180 ºC for 12 min.
|full-fat milk (3,5% fat)||g 250|
|SINFONIA NOCCIOLATO BIANCO||g 340|
|liquid cream||g 200|
|LILLY NEUTRO||g 40|
|JOYPASTE CAFFE'||g 18 - 20|
-Heat milk with glucose to about 60 ºC, add the LILLY NEUTRO, the JOYPASTE CAFFE' and mix with immersion mixer.
-Add the chocolate while continuing to mix.
-Add the cold cream gently while continuing to mix.
-Cover with contact film and refrigerate for at least 4 hours.
-Assemble in a planetary mixer at medium speed with a whisk until the necessary consistency is obtained (about 1 minute).
|LILLY NEUTRO||g 50|
Dissolve sugar in a hot espresso, then add LILLY NEUTRO and mix.
Alternatively, it is possible to use soluble coffee in the quantity of: 20g of soluble coffee for 1000g of hot water
Deposit inside the moulds paying attention not to have foam inside of them, fill up to 3/4 of the mould.
Break down slightly and before complete freezing, place on the surface a disk of financier, then proceed to the abatement at -40°C.
(do not insert the financier pad immediately after pouring the gelled, otherwise the financier will immediately absorb the coffee by decreasing the volume in height of the total insert).
- Add water and MIRROR NEUTRO and bring to a gentle boil.
- Add the chocolate and mix with an immersion mixer.
- Leave to crystallize in the refrigerator for at least 4 hours.
- For use, heat the mixture to 35-40 ºC and glaze the single portions at -18/-20 ºC.
Semi whipped the NAMELAKA , arrange half of it in the single portion mold.
Insert the gelled coffee together with the financier hazelnut, cover with other namelaka and break down the temperature.
Heat the glaze to 35 ºC and glaze the single portions at - 20 ºC, then place them on a hazelnut shortcrust pastry disk.
In this mono is recommended the use of: Dobla Moustache Cod. 72119