CHOCOLATE BISCUIT Pastovocrem g 585 Egg whites g 325 Flour g 65 Starch flour g 65 Cocoa g 65 Granulated sugar g 75 Melted butter g 130
CHOCOLATE MOUSSE Fresh cream g 1000 Moussecream g 150 Pastovocrem g 80 Chocolate Delipaste g 120
HAZELNUT MOUSSE Fresh cream g 1000 Moussecream g 150 Pastovocrem g 80 Hazelnut Delipaste Pralì g 100
Whip Pastovocream in the planetary mixer, and separately whip the egg whites with sugar. Meanwhile, sieve the flours and blend them with the whipped Pastovocrem. Soften it all very delicately with the egg whites’ whipped mix. Finally, blend in melted butter. Bake at 180°C for 20 minutes.
Heat 100 g of cream at at 40-50°C g, add Moussecream and dilute well. Blend in the remaining cold cream and Pastovocrem, and let it cool down for 7/8 minutes in a freezer or for 3/4 minutes in a blast chiller. Whip the mixture partially in the planetary mix and finally add the Chocolate Delipaste.
MOUSSE ALLA NOCCIOLA
Scaldare a 40°-50°C g 100 di panna, aggiungere il Moussecrem e stemperare bene. Unire la restante panna fredda, il Pastovo e far raffreddare 7/8 minuti in freezer oppure 3/4 minuti in abbattitore. Semimontare il composto in planetaria e alla fine aggiungere il Delipaste Nocciola.
Heat g 100 of cream at 40-50°C, add Moussecream and dilute well. Blend in the remaining cold cream and Pastovocrem and let it cool down for 7/8 minues in a freezer or for 3/4 minutesin a blast chiller. Whip the mixture partially in the planetary mixer and finally add the Hazelnut Delipast. STRUCTURE OF THE CAKE Arrange the cake, ideally using silicone molds, as per the illustration underneath. Prepare the mousses in separate containers and use the pastry bag to create the layers. Finally, frost with the chocolate frosting heated at 45°-55°C.
Italian Tax and VAT numbers IT 00281980375