IRCA | TATIN FROZEN DESSERT ONTO CHOCOLATE PUFF PASTRY WITH VERTICAL CARAMEL

TATIN FROZEN DESSERT ONTO CHOCOLATE PUFF PASTRY WITH VERTICAL CARAMEL

Difficulty level

Ingredients

GRANSFOGLIA g 1450
water g 500
liquid cream 35% fat g 220
CACAO IN POLVERE g 100
MARBUR PLATTE g 1000
BRILLO qb

Preparation

Knead water, cream, GRANSFOGLIA and cocoa powder in a planetary mixer with the hook attachment or in a spiral kneading machine, until the dough is not yet that smooth.

Refrigerate for 2-3 hours.

Roll out the dough into a 2cm thick rectangle. 

Lay MARBUR PLATTE onto a half and fold so that the other half cover the first. Seal the edges well.

Roll out in order to shape the dough into a 2cm thick rectangle again and make a 3-layer fold, then roll out again and make a 4-layer fold.

Cover the dough with a plastic sheet to avoid drying and let it rest in the fridge for 1 hour at least.

Repeat both folds (3-layers fold, then 4-layers fold), then cover the dough with a plastic sheet again and allow the dough to rest in the fridge for one more hour.

Roll out to 2-3 mm, use the appropriate cutter to obtain a grid and lay it onto a tray lined with parchment paper.

Let it rest for about 20 minutes, then sprinkle with BRILLO and bake at 190-200°C for about 20 minutes.

Ingredients

TENDER DESSERT g 140
liquid cream 35% fat g 500
JOYPASTE MELA VERDE g 50

Preparation

In a planetary mixer with the whisk attachment, whip cream and TENDER DESSERT at medium until the mixture is slighly whipped.

Gently combine JOYPASTE MELA VERDE by hand and pour into a single-portion silicone mould with a diameter of 6 cm and a height of 1.5 cm.

Put in the blast chiller at -30°C, unmould and keep at -18°C.

Ingredients

milk 3.5% fat g 250
TOP CREAM g 50
liquid cream 35% fat g 100
cinnamon powder g 2

Preparation

Mix all the ingredients with a with a whisk until you obtain a slighly thick sauce.

Ingredients

ISOMALT qb

Preparation

Spread ISOMALT evenly onto a parchment paper sheet.

Cover with another sheet of parchment paper and bake at 190-200°C until amber.

Final composition

Pour the vanilla sauce onto a plate, place the chocolate puff pastry grid in the center, top with the apple frozen dessert and decorate with a piece of isomalt.

Recipe created for you by Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier