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Ingredients

DOLCE FORNO g 6.500
water g 3.500
unsalted butter 82% fat g 1.000
NATUR ACTIV g 350

Preparation

Step 1Cook sugar, water and LEVOSUCROL at 110°C and pour into a planetary mixer equipped with whisk.Phase 2Mix separately with a whisk water, JOYPASTE and JOYDESSERT NEUTRO PREMIUM and then add  to the sugars mixture. Whip in a planetary mixer with whisk at medium speed up to cooling, about 25 minutes. Pour the mixture into silicone moulds or in steel circles with silicone bottom. Place in refrigerator for at least 3 hours. Remove from moulds and dust with BIANCANEVE PLUS. Shape as desired and roll up again in BIANCANEVE PLUS.Dosage with other pastes:Joypaste Mint: g 60-70Joypaste Bubblefan: g 60-70Joypaste Light blue: g 65-75Joypaste Vanilla: g 50-60Joypaste Tiramisù: g 180

Ingredients

unsalted butter 82% fat g 2.400
TOFFEE D'OR CARAMEL g 800
vanilla beans 3
g 20

Ingredients

DOLCE FORNO g 4.500
egg yolk g 2.300
unsalted butter g 3.220
sugar g 800
salt g 100
RENO CONCERTO LACTEE CARAMEL g 4.000

Ingredients

BRIOBIG g 1000
egg whites g 600-650
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Discover also DOLCE FORNO MAESTRO, the clean label version of the classic Dolce Forno, without aromas and emulsifiers. 

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