facebook-tracking-pixelIRCA | SPRING BREAK

Ingredients

TOP FROLLA GLUTEN FREE g 1000
unsalted butter 82% fat g 300
eggs g 150

Preparation

In a planetary mixer with the paddle attachment, knead all the ingredients at low speed for 5 minutes.

Let the dough rest in the fridge for at least 2 hours.

Roll the dough out to a 3-mm thick layer and use it to line a tart mouldin order to create a base of shortcrust pastry. Bake at 180°C for 15 minutes.

Ingredients

IRCA GENOISE GLUTEN FREE g 1000
eggs - at room temperature g 1200
egg whites - at room temperature g 100
ZUCCHERO INVERTITO g 120
JOYPASTE PISTACCHIO PRIME g 150

Preparation

Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at high speed.

Evenly spread the mixture into 0.5-cm layers onto parchment paper sheets, then bake for 8 minutes at 220-230°C (closed valve).

Ingredients

TOP FROLLA GLUTEN FREE g 250
AVOLETTA g 375
unsalted butter 82% fat g 187.5

Preparation

Mix all the ingredients together in a planetary mixer using a paddle for 5 minutes on low speed. Leave to rest in the refrigerator for at least 2 hours. Make a short-pastry base and bake at 180°C for about 15 minutes. Make tiny balls with the remaining short-pastry and bake at 180°C for 12 minutes.

Ingredients

milk 3.5% fat g 150
GLUCOSIO g 8
MINUETTO LATTE SANTO DOMINGO 38% g 325
liquid cream 35% fat g 300
LILLY NEUTRO g 35

Preparation

Bring milk and GLUCOSIO to boil, then dissolve LILLY using a whisk.

Pour the mixture onto the chocolate and emulsify with an immersion blender.

While emulsifying, add the cold liquid cream too.

Refrigerate overnight.

Ingredients

FRUTTIDOR MANGO To Taste

Ingredients

BIANCANEVE To Taste
Final composition

Spread the tart base with FRUTTIDOR and cover with a disc of rollè.

In a planetary mixer with the whisk attachment, whip the namelaka at medium speed for 3-4 minutes.

Evenly spread the namelaka onto the layer of rollè, then create a swirl of namelaka on the top of the cake.

Complete the decoration by dusting the balls of crumble with BIANCANEVE and placing them onto the edge of the tart.

Recipe created for you by Matteo Reghenzani

Pastry Chef