Pastry Pastry

Il Fico


Group Weight / Volume Product
Twin Choco 500 g for the base
Eggs 225 g for the base
Water 125 g for the base
Oil 225 g for the base
Water 500 g for the cream
Minuta Choco 200 g for the cream
Casa Cream 35% 200 g for the cream
Variegone Fichi Caramellati 600 g inset
Water 200 g inset
Gelatine 5 pcs inset
Inverted sugar 350 g Bitter glaze
Casa Cream 35% 160 g Bitter glaze
Gelatine 4 pcs Bitter glaze
Arabesque Dark 60% 280 g Bitter glaze
Paletta Cold Gel 200 g Bitter glaze
Chocolatier Chocobisc 1000 g crunchy base
Granella Speculoos Cookie 600 g crunchy base


Put all the ingredients in the mixer bowl and beat with the flat beater for 3 minutes, on medium speed.
Serve in a 60x40 cm baking sheet.
Bake at 180 °C for 9 to 11 minutes.


Lather Casa Cream UHT 35%.
Beat the water with Minuta Choco for 3 minutes on high speed with the whisk.
Finally, homogenize the cream with the whipped cream.
Put the Variegone Fichi Caramellati together with the water to heat up at 70 °C. Add the softened gelatins and mix.
Serve in a 30x40 cm pan where you have put the twin choco biscuit and freeze.

Bitter glaze
Boil the invert sugar together with the Casa Cream UHT 35%.
Remove from the heat, add the gelatins and simmer. Add the chocolate and emulsify for 3 minutes. Lastly, add the neutral Paleta Cold Gel.
Glaze the pastes when the glaze reaches 28 °C.
Make a button with Minuta Cream and make a hole with one Parisian. Serve Variegone Fichi Caramellati as is.

Il Fico