Chocolate pastry
Chocolate pastry
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 |
| Minuta Choco | 400 g | Chocolate cream |
| Water | 500 g | Chocolate cream |
| Milk | 500 g | Chocolate cream |
| Sugar | 140 g | Chocolate cream |
| Chocolatier Nocciola Extra | 300 g | Chocolate cream |
| Roma Top | 200 g | Chocolate cream |
| Casa Cream 35% | 200 g | Chocolate cream |
| Chocolatier Nocciola Extra | 500 g | liquid chocolate insert |
| Milk | 200 g | liquid chocolate insert |
| Imvertozacharo | 350 g | covering |
| Casa Cream 35% | 160 g | covering |
| Gelatin leaves | 4 τμχ | covering |
| Arabesque Dark | 280 g | covering |
| Paletta Cold Gel | 200 g | covering |
Preparation
Base Preparation
Place all the ingredients in the mixer bowl and mix with the paddle at medium speed for 3 minutes. Serve on a baking tray 60x40 cm.
Bake at 180°C for 9 to 11 minutes.
Chocolate Cream Preparation
In the mixer bowl, whisk the milk with Minuta Choco for 3 minutes. Add the melted chocolatier nocciola extra and combine with the whipped Casa Cream and Roma top.
Insert Preparation
Heat all ingredients together to 60°C.
Glaze Preparation
Boil the Invert Sugar with Casa Cream UHT 35%.
Remove from heat, add the gelatin and blend.
Add the chocolate and emulsify for 3 minutes. Blend again.
Finally, add Paletta Cold Gel.
Glaze the pastries when the glaze reaches 28°C.
Assembly
Place the base in the ring. Using a piping bag, add the cream around the base, leaving space in the center. Add the liquid chocolate in the center. Close the dessert with cream and, once it sets, glaze.
