IRCA | Chocolate roller

Ingredients

SFRULLA g 335
eggs g 200
lukewarm water g 70

Preparation

Whip all the ingredients in a planetary mixer for 8-10 minutes, place the whipped dough in the previously well-greased and floured molds, then cook at 180-200 ° c.

 

Ingredients

CHOCOCREAM PISTACCHIO g 350
liquid cream 35% fat g 225
liquid cream 35% fat g 450
LILLY NEUTRO g 75
water g 75

Preparation

Melt CHOCOCREAM PISTACCHIO at 40 ° C, add it to the liquid cream, mixing until a soft and homogeneous ganache is obtained. Stir in the whipped cream and add it twice.

Ingredients

FRUTTIDOR AMARENA g 200
LILLY NEUTRO g 30
lukewarm water g 30

Preparation

Heat the water in the microwave, dissolve the LILLY NEUTRO with a whisk and finish with the fruity cherry amarena.

Strain into undercut silicone ball molds.

Final composition

Create a 1.5 cm high sponge cake disc, insert it inside the DOBLA RING FINE STRIPE WHITE / DARK cup. Place 2/3 whole cherries in the center of the sponge cake and then strain the pistachio mousse over the cup with a pastry bag. To break down

Put on the surface of the cylinder, a red chocolate disk and place in the center the amarena gelatin passed with a brush previously with BLITZ to decorate .

Recipe created for you by Antonio Losito

Pastry Chef and Gelato Maker