|TOP FROLLA||g 1400|
|unsalted butter 82% fat||g 350|
|almond flour||g 150|
|caster sugar||g 120|
Mix all the ingredients in a planetary mixer with the leaf. Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 3 mm and refrigerate to rest.
Line the micro-perforated molds and bake in a ventilated oven at 170 ° C for the first 5 minutes, then lower to 160 ° C for another 10-13 minutes. Open valve.
|JOYPASTE CASSIS||g 35|
|LILLY NEUTRO||g 40|
|SINFONIA CIOCCOLATO BIANCO||g 350|
|liquid cream 35% fat||g 300|
Heat the fresh milk slightly and add the Lilly Neutro then the white chocolate and make a ganache. Finally insert the Joypaste cassis and the cream at a temperature of about 5 ° C. Mix very well with a blender then pour into a bowl. Contact film to let crystalize a night in the fridge. The following morning, whisk in a planetary mixer.
|Hot water||g 450|
|JOYPASTE CASSIS||g 45|
|caster sugar||g 150|
|RIFLEX POWDER NEUTRAL||g 30|
Bring the water to the boil. Mix reflex powder and sugar with a whisk. Add to the water and mix well, add the joypaste cassis and bring to the boil again. Strain into silicone molds and chop.
|SINFONIA CIOCCOLATO BIANCO||g 100|
|JOYPASTE NOCCIOLINA||g 90|
Dissolve the ingredients at 40 ° C.
Cover the cake surface with MIRROR NEUTRAL colored purple or lilac.
Isolate the tart with white chocolate, dress at the base the fruity chantilly, insert the cassis jelly, cover with another layer of fruity chantilly and finish with the salted peanut cremino.
Cover the surface of the cake with MIRROR NEUTRO colored in purple or lilac.
With a little piping bag, create irregular lines on the surface of the cake and decorate with semi-candied fruit and silver leaves.