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BELLE HÉLÈNE ENTREMETS

MODERN REINTERPRETATION OF A CLASSIC OF THE ITALIAN PASTRY TRADITION

Difficulty level

Ingredients

IRCA GENOISE g 400
eggs - at room temperature g 480
AVOLETTA g 160

Preparation

In a planetary mixer with a whisk attachment, whip all the ingredients together at high speed for 10 minutes.

Spread the whipped mixture onto a tray lined with parchment paper.

Bake for 5-7 minuts at 210-230°C in a deck oven or at 190-210°C in a fan oven.

Let it cool down before using.

Ingredients

water - at 25°C for MORELLINA g 100
MORELLINA BITTER g 150
liquid cream 35% fat g 1000
water g 200
LILLY NEUTRO g 200

Preparation

Dissolve MORELLINA into water with a whisk, in order to make a sort of ganache.

In a planetary mixer with a whisk attachment, whip cream, LILLY and water, until soft peaks form.

Combine the two mixture until the ganache get a foamy consistency.

Ingredients

water - heated to 45°C g 500
milk 3.5% fat - heated to 45°C g 500
LILLY PERA g 250

Preparation

Mix all the ingredients with a whisk and pour the mixture into a silicone mould for inserts.

Put in the blast chiller until completely frozen.

Ingredients

RENO CONCERTO FONDENTE 58% - melt at 45°C g 500
liquid cream 35% fat - at room temperature g 500

Preparation

Pour the cream onto chocolate and emulsify until you obtain a well-combined smooth ganache.

Pour into a silicon mould for inserts.

Put in the blast chiller until completely frozen.

Ingredients

liquid cream 35% fat g 1000
water g 300
LILLY PERA g 200

Preparation

Whip all the ingredients in a planetary mixer with a whisk attachment until soft peaks form.

Ingredients

AVOLETTA g 250
confectioner's sugar - sieved g 100
egg whites - at room temperature g 100
caster sugar g 25

Preparation

In a planetary mixer fitted with a whisk attachment, whip the egg whites and the Caster sugar, until you get a weel-airy mass. 

In a separate bowl, mix the remaining ingredients.

Use a spatula to gently combine the due mixture in two-three times, without deflating the mass.

Transfer it in a pastry bag fitted with a plain round tip, then pipe the macarons in circles of 2-3 centimeters of diameter onto trays lined with parchment paper.

Gently tap the trays onto a flat surface in order to perfect the macarons' shape.

Wait for 5 minutes or until dry to the touch, then bake at 145 °C for about 12 minutes.

Ingredients

MIRROR CIOCCOLATO g 200
BLITZ ICE GLITTER GOLD g 60
Final composition

Pour a 1-cm-thick layer of pear mousse at the bottom of a silicone mould.

Cover with a disc of ganache and a disc of biscuit, then freeze.

Spread a veil of chocolate mousse onto the the disc of biscuit, place the disc of pear jelly, cover with other mousse and close with a disc of biscuit.

Put in a blast chiller until fully hardened and frozen.

Unmould and frost with the glaze made from the mixture of MIRROR.

Decorate using the macaron shells.