|IRCA GENOISE CHOC
|unsalted butter 82% fat
Assemble all the ingredients in a planetary mixer for 8-10 minutes, then place the whipped dough in lightly buttered silicone molds. Cook at 160 ° C for about 15/20 minutes. Put in negative temperature once the cakes are cooked.
|PASTA AROMATIZZANTE LAMPONE
|SINFONIA CIOCCOLATO BIANCO
|liquid cream 35% fat
Heat the fresh milk slightly and add the Lilly Neutro then the white chocolate and make a ganache. Finally insert the Joypaste Pastry Lampone and the cream at a temperature of about 5 ° C. Mix well with a blender then pour into DOBLA TRUFFLE SHELL DARK cups. Put in low temperature.
Remove the cake from the mold, still frozen soak it in the white cover.
Insert the FRUTTIDOR MIRTILLO smoothie into the cake slit and then cover with a little BLITZ.
Spray the balls of DOBLA stuffed with dark brown velvet-effect cocoa butter and place on the cake.