COFFEE & CARAMEL SINGLE-PORTION
|liquid cream 35% fat||g 220|
|CACAO IN POLVERE||g 100|
|MARBUR PLATTE - at 16-18°C||g 1000|
Knead water, cream, GRANSFOGLIA and cocoa powder in a planetary mixer with the hook attachment or in a spiral kneading machine, for 5 minutes, until you obtain a dough which is still rough and not yet smooth.
Refrigerate for 2-3 hours.
Roll the dough out into a 2-cm thick rectangular layer.
Lay MARBUR PLATTE onto a half and fold so that the other half cover the first. Seal the edges well.
Evenly roll out in order to shape the dough into a 2-cm thick rectangle again and make a 3-layer fold, then roll out again and make a 4-layer fold immediately after.
Cover the dough with a plastic sheet to avoid drying and let rest in the fridge for 1 hour at least.
Repeat both the 3-layer and the 4-layer folding.
Cover the dough with a plastic sheet and refrigerate for another hour.
In the end, roll the dough to 2-3cm, place it onto trays lined with parchment paper and let rest for about 20 minutes before baking.
Bake at 190-200°C for about 20 minutes.
When cooled down, cut out into 8-cm diameter discs.
|TOFFEE D'OR CARAMEL||g 350|
|liquid cream 35% fat||g 35|
|RENO CONCERTO FONDENTE 64%||g 60|
|RENO CONCERTO LACTEE CARAMEL||g 40|
Heat TOFFEE D’OR CARAMEL, salt and cream to 50 °C in a microwave.
Add the two kinds of chocolate and emulsify using a an immersion blender, then add the butter and emulsify again.
Refrigerate for 1 hour at least.
|eggs - at room temperature||g 600|
Whip all the ingredients in a planetary mixer with the whisk attachment for 8-10 minutes at high speed.
Evenly spread 500 g of whipped mixture onto 60x40cm trays lined with parchment paper, then bake for a short time at 220-230°C (closed valve).
Let cool down completely, then cut out into 6-cm discs.
|RENO CONCERTO FONDENTE 64% - tempered||To Taste|
Spread a thin layer of tempered chocolate onto an acetate sheet.
Let pre-crystallize, then cut out into 8-cm diameter discs using a round cutter.
When fully crystallized, remove the discs from the acetate sheet.
Spread a thin layer of caramel ganache onto a disc of cocoa puff pastry, then cover with a disc of bisquit and make it stick.
Transfer the coffee mousse into a pastry bag fitted with a ruffle tip, then pipe it onto the whole surface of the bisquit disc and cover with a disc of chocolate.
Spread another thin layer of caramel ganache and stick another disc of biscuit.
Cover the whole surface of the biscuit with some more coffee mousse and finish with a disc of chocolate.
Decorate as you like most.