|liquid cream 35% fat||g 220|
|CACAO IN POLVERE||g 100|
|MARBUR PLATTE||g 1000|
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.
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.
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.