CHOCOLATE MIGNON DELICACIES WITH DOUBLE FILLING
|milk 3.5% fat||g 150|
|glucose syrup||g 7,5|
|RENO CONCERTO BIANCO 31,50%||g 275|
|liquid cream 35% fat||g 300|
|LILLY NEUTRO||g 25|
|JOYPASTE PISTACCHIO 100%||g 80|
Bring milk and GLUCOSIO to boil, then add LILLY and beat with a whisk.
Pour the mixture and JOYPASTE onto chocolate and emulsify with an immersion blender.
While emulsifying, pour the cold cream in a stream.
Lest the namelaka cream rest in the fridge overnight.
|RENO CONCERTO FONDENTE 64% - tempered||To Taste|
Fill a polycarbonate mould for choco bon bons with the tempered chocolate.
Gently shake and tap the mould to remove any bubble.
Wait a few seconds, then overturn the mould in order to remove the chocolate in excess and to create a thin chocolate shell.
Clean the borders of the mould from the chocolate in excess and let crystallize.
When hardened, remove the chocolate cups from the mould.
Half-fill the little chocolate cups with the nougat flavoured ganache and let crystallize.
Meanwhile, whip the namelaka in a planetary mixer with the whisk attachment (medium speed for 3-4 minutes), until foamy.
Transfer the namelaka in a pastry bag fitted with a plain basketweave tip and use it to fill the chocolate cups with waves of namelaka.
Decorate as you like most.