|unsalted butter 82% fat||g 500|
|egg yolks||g 60|
|TOP FROLLA||g 1000|
|CACAO IN POLVERE||g 130|
Whip all the ingridients in a planetary mixer with a paddle to obtain a soft shortcrust.
Fill a small savarin mould with the shortcrust.
Bake at 180°C for 12/15 minutes.
|milk 3.5% fat||g 1000|
|egg yolks||g 250|
|caster sugar||g 200|
|MINUETTO FONDENTE ECUADOR 70%||g 900|
|unsalted butter 82% fat||g 150|
|LILLY NEUTRO||g 120|
Bring the milk to a boil.
Mix in a bowl yolks and sugar, then add the milk.
Stir the mixture while it cooks until it reaches 84°C.
Pour the cream on the chocolate and emulsify with a hand blender.
Add LILLY NEUTRO and soft butter and emulsify.
Pour the mixture into a "savarin" mould and put in a blast chiller.
Put the cremoux into the short pastry.
Decorate with a colouring spray velvet effect (dark chocolate) and a drop of MIRROR EXTRA DARK inside the hole in the middle.
Lastly decorate using SPOTS ORIGINAL DOBLA.
It is possibile to prepare the short pastry using margarine instead of butter (same quantity)"