IRCA | RING PINEAPPLE DARK

RING PINEAPPLE DARK

Chocolate and pineapple single-serve dessert

Difficulty level

Ingredients

IRCA GENOISE CHOC g 400
eggs g 400

Preparation

Whip all the ingredients in a planetary mixer for 15 minutes.
Spread the mixture over a 40x60cm baking tray with parchment paper and bake at 200°C for 6-8 minutes

Preparation

Melt PRALIN DELICRISP CLASSIC at low temperature.

Ingredients

liquid cream 35% fat g 200
fresh full-fat milk (3,5% fat) g 200
egg yolks g 80
caster sugar g 40

Preparation

Gently stir sugar with egg yolks.
Mix milk and cream and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.

Preparation

Heat the crème anglaise at 45°C, then add LILLY NEUTRO.
Melt SINFONIA CIOCCOLATO LATTE 38% and SINFONIA CIOCCOLATO FONDENTE 68% at 45°C, then add the chocolate to the cream.
Mix using a hand blender.

Preparation

Mix the two ingredients.

Final composition

Spread the cruchy layer over the chocolate biscuit, then cut some discs with a pastry ring and place them on the bottom of the ring.
Fill the ring with chocolate mousse.
Spread a layer of glossy pineapple filling to finish the dessert.
Decorate with DOBLA MINI GOLD PEARL.

Recipe created for you by Oriol Portabella

Pastry Chef