snowman
Difficulty level
Ingredients
| TOP FROLLA | g 700 |
| eggs | g 115 |
| unsalted butter 82% fat | g 185 |
| AVOLETTA | g 150 |
Preparation
Mix all ingredients in planetary with the leaf.
Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 3 millimeters and put in the refrigerator to rest.
form discs of diameter 7 cm. and lay them on trays with micro-perforated mats.
Bake in a ventilated oven at 160 ºC for about 10-13 minutes with the valve open.
Ingredients
| IRCA GENOISE | g 500 |
| eggs | g 600 |
| JOYPASTE MANDORLA TOSTATA | g 50 |
| almond flakes | To Taste |
Preparation
Assemble in planetary at medium speed: Irca Genoise and eggs, for at least 8-10 minutes. Combine with the Joypaste and finish whipping.
Spread on baking trays with baking paper, laying a layer 5 mm high.
Sprinkle with sliced almonds and bake in the oven at 200-220°C. for a few minutes.
As soon as it is cooled down, keep it covered with plastic sheets.
Ingredients
| FRUTTIDOR FRUTTI DI BOSCO | g 200 |
| LILLY NEUTRO | g 40 |
| water | g 40 |
Preparation
Lightly blend Fruttidor, add warm water and Lilly Neutro to the latter and mix.
Fill moulds for insert with the shape of a 1/2 sphere it a diameter of 4cm.
Put it in a blast chiller and unmold.
Ingredients
| water | g 100 |
| g 400 | |
| LILLY NEUTRO | g 100 |
| liquid cream | g 500 |
Preparation
Mix warm water with Lilly Neutro and then the chestnut puree.
Gently combine the semi-whipped cream.
Keeping the "Snowman Coupole" in their plastic box, fill them to 1/2 with mousse.
Insert the gel still frozen.
Cover with another mousse and close with a disc of almond Biscuit, the diameter of 5cm.
Cool positively and serve the dome, on the pastry disk.
Decorate with Dobla.
Snowman Coupole 77852
