TORRONE MOUSSE Cream g 500 Moussecream g 75 Delipaste Nougat (Torrone) g 40/50 Pastovopan/Pastovocrem g 40
CUSTARD Pastovopan g 400 Granulated sugar g 100 Rice starch g 80 Whole milk g 900 Cream g 100 Vanilla Delipaste Super g 10 ALMOND AND NUTTY BISCUIT Fabbri almond paste g 500 Eggs g 250 Butter g 125 Nutty g 100 Flour g 25 Cocoa g 8
Heat 100 g of cream at 40°-50°C, add Moussecream and mix Pastovopan (or Pastovocrem). Pour the mixture so obtained onto the remaining cream. Let it cool down inthe freezer for a few minutes. Whip slowly for a minute, until it becomes very soft. Finally, add Nougat Delipaste.
Bring milk, Vanilla Delipaste and cream to a boil; separately, blend Pastovopan with sugarand rice starch. Combine the two mixtures and bring them to a boil. Pour them into a bowl, cover them with wrap and blast chill. STRUCTURE OF THE CAKE Place the almond and Nutty biscuit onto the bottom of a single dose mold. Add a layer of custard and let cool down. Pour Nutty, creating a 5 mm layer, a torrone mousse layer and then a Nutty layer. Top the mold with torrone mousse, freeze rapidly and decorate frosting with neutral Top jelly. Decorate with chocolate slivers and hazelnut praline.
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