|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.