Era

Ingredients
Fresh cream 35% fats
g
1800
Whole fresh milk
g
300
Sugar
g
160
Mousse Stabilizer
g
280
Pinolata
g
150
Ciokblanc extra shine icing
g
to taste
Sponge
g
to taste
See Classic Pandis recipe
Cod. 41130
Vanilla junior liquor
g
to taste
Chopped croquant
g
to taste
Era
Era
Layers

1) Choc Blanc Extra Shine icing
2) Pinolata mousse
3) Chopped Croquant
4) Pinolata Mousse
5) Sponge

Directions

A) PINOLATA MOUSSE
Whip 1.600 g of fresh cream with sugar. Mix slowly 130 g of mousse stabilizer . Mix milk with 200 g of fresh cream and bring to boil. Add 150 g of mousse stabilizer and Pinolata, whisk slowly and let it cool down.

B)  DIRECTIONS
Cover the mold with a first layer of Pinolata mousse (A). Add a layer of Chopped Croquant. Carry on with the addition of Pinolata mousse and cover with a layer of sponge soaked with Vanilla junior liquor. Put into the blast chiller. Take out of mould and cover with Choc Blanc Extra Shine icing. To decorate at will.

Necessary tools
  • Round shape silicon moulds
    Ø cm 13,5   cod. R52829
    Ø cm 16    cod. R52830
    Ø cm 18    cod. R52831
  • Piping bag
  • Kitchen aid
Number of portions
25/30

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fugar commerciale
arte dolce
coronelli