Dubai

With Daily Moist Choco!

Recipe

Group	Weight / Volume	Product
Daily Moist Choco Cake	1.000 g	Base
Eggs	350 g	Base
Water	250 g	Base
Oil	300 g	Base
Baked kadaif	500 g	Crunchy praline
Chocolatier Pistachio	750 g	Crunchy praline
Arabesque White 30% (melted)	20 g	Crunchy praline
Minuta Choco	400 g	Chocolate cream
Water	500 g	Chocolate cream
Milk	500 g	Chocolate cream
Sugar	140 g	Chocolate cream
Chocolatier Nocciola Extra	350 g	Chocolate cream
Roma Top	200 g	Chocolate cream
Casa Cream 35%	200 g	Chocolate cream
Water	1.000 g	Pistachio cream
Minuta Ivoire	400 g	Pistachio cream
Casa Cream 35% (whipped)	500g	Pistachio cream
Pasta Pistachio Puro	190 g	Pistachio cream
Casa Cream 35%	500 g	Whipped cream decor
Chocolatier Cookies and Cream	200 g	Whipped cream decor
Imvertozacharo	350 g	covering
Arabesque White 30%	380 g	covering
Casa Cream 35%	160 g	covering
Gelatin leaves	4 τμχ	covering
Paletta Cold Gel	200 g	covering

Preparation

Preparation of Base

Place all ingredients in the mixing bowl and beat with the paddle attachment for 3 minutes at medium speed. Pour the mixture into a 60x40 cm baking tray.

Bake at 180°C for 9 to 11 minutes.

Preparation of Crunchy Praline

Mix all ingredients in a bowl until well combined.

Preparation of Chocolate Cream

In the mixing bowl, beat the milk with Minuta Choco for 3 minutes. Add the melted Chocolatier Nocciola Extra and homogenize with the whipped Casa Cream and Roma Top.

Preparation of Pistachio Cream

Whip the cream until stiff.

In the mixing bowl, beat the first three ingredients with the whisk attachment at high speed for 5 minutes. Fold in the whipped cream and Pasta Pistachio Puro until well combined.

Preparation of Glaze

Boil the Invert Sugar together with Casa Cream UHT 35%.

Remove from heat, add the gelatin, and blend with an immersion blender.

Add the chocolate and emulsify for 3 minutes. Blend again.

Finally, add Paletta Cold Gel.

Glaze the pastries when the glaze reaches 28°C.