IRCA | NEW-AGE SAVARIN

Ingredients

AMERICAN COOKIES g 500
unsalted butter 82% fat g 175
JOYPASTE PISTACCHIO PRIME g 50

Preparation

In a planetary mixer with a paddle attachment, mix all the ingredients at low speed, until you obtain a crumble.

Spread a 1-cm layer into the silicone moulds.

Bake at 160°C for about 12-15 minutes.

Ingredients

IRCA GENOISE g 500
eggs - at room temperature g 300
unsalted butter 82% fat - softened g 200
honey g 40

Preparation

Whip all the ingredients in a planetary mixer at medium speed for 10-12 minutes.

Spread the whipped mixture into a 1-cm layer in a tray lined with parchment paper.

Bake for a short time at 180-200°C (closed valve).

When cold, cut into discs with the same dimension of the savarin.

Ingredients

LILLY NEUTRO g 200
JOYPASTE AMARENA g 100
water g 200
liquid cream 35% fat g 1000

Preparation

Mix water, LILLY NEUTRO and JOYPASTE.

Gently combine to cream.

Ingredients

FRUTTIDOR CILIEGIA ROSSA qb
cocoa butter velvet spray - heated to 40°C qb
Final composition

Half-fill the mould for savarin with the mousse, lay a disc of victoria sponge, fill up with some more mousse and close with another disc of victoria sponge.

Put in the blast chiller until completely hardened.

Unmould te savarin, drizzle with red and yellow velvet-effect cocoa butter sprays, then lay it onto the base of pistachio flavoured crumble.

Fill the center of the savarin with FRUTTIDOR.

Recipe created for you by Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier