|TOP FROLLA||g 1000|
|unsalted butter 82% fat||g 400|
Put all the ingredients in the planetary mixer and mix for few minutes. Roll out the shortbread between two baking sheets and reach 2-3 millimetres thickness.
Let cool in the refrigerator.
Cover the cake moulds single dose and bake at 170 ° C in the convection oven with the opened steam valve , then lower to 160 ° C and end the baking.
|IRCA GENOISE CHOC||g 500|
|unsalted butter 82% fat||g 200-250|
Whip all the ingredients in the planetary mixer . Lay the mixture on a silicone pastry mat 60x40 cm and bake in the deck oven at 210 ° C, at 190° C in the convection oven and for 6-7 minutes.
|FRUTTIDOR TROPICAL||g 400|
|lukewarm water||g 60|
|LILLY NEUTRO||g 60|
Warm the water in the microwave oven, melt the Lilly Neutral and then put the Fruttidor.
|RENO CONCERTO LACTEE CARAMEL||g 600|
|liquid cream||g 300|
|liquid cream 35% fat||g 700|
|LILLY NEUTRO||g 70|
For the ganache , melt the chocolate at 45 ° C and add the liquid whipping cream . Add the semi-whipped cream with water and Lilly Neutral and gently mix.
Pour in semi sphere cake moulds and freeze.
Put an abundant layer of TOFFEE D'OR in the the cacoa shortbread already cooked.
Later add one cacoa disc and then with tropical jelly . Put in the chiler blaster for few minutes.
Glaze the chocolate mousse semi-sphere with Mirror neutral with water soluble brown color and blitz ice glitter gold.
Put the semi-shpere on the cake and garnish.