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Pastry Chef Davide Malizia
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La Smith

Pasticceria
Ingredients

Liquid Almond Brittle 

  • Crumble biscuits g. 250
  • Cornflakes g. 65
  • White chocolate g. 55
  • Clarified butter g. 90
  • Cocoa butter g. 40
  • PastaFrutta Oro Lemon Cesarin g. 10

Apple, Orange, Vanilla Compote 

  • Green apple DolceFrutta Bakery Cesarin g. 650
  • Orange juice g. 100
  • Gelatin powder g. 8
  • Cold water for the gelatin g. 40
  • Lemon zest g. 5
  • Vanilla pod n. 2

Roner Pommè Soaking Syrup 

  • Water g. 300
  • Granulated sugar g. 200
  • Purèe DìFrutta Green Apple Cesarin g. 75
  • Roner Pommè soaking syrup g. 110

 

Vanilla Biscuit

  • Egg jolks g. 100
  • Granulated sugar g. 50
  • Flour 150-180w g. 100
  • Potato starch g. 25
  • Egg whites g. 150
  • Granulated sugar g. 75
  • Vanilla pod n. 1

Green Apple and Vanilla Mousse 

  • Purèe DìFrutta Green Apple Cesarin g. 390
  • Paste DìFrutta Green apple Cesarin g. 10
  • Gelatin powder g. 15
  • Cold water for the gelatin g. 75
  • Italian meringue cold processed g. 200
  • Whipping cream 35% fat g. 390
  • Vanilla pod n. 2

Green Glaze 

  • TopGel Mirror Neutral Cesarin g. 200
  • Green water-soluble food coloring g. 1
Preparation

Liquid Almond Brittle 

Melt in the microwave at 45 º C the cocoa butter together with white chocolate then pour it on the top of the crumble and the cornflakes previously finely chopped with the cutter. Mix everything in the planetary mixer at medium-speed using the flat beater and aromatize with the Pastafrutta Oro Lemon Cesarin. This quantitative is for a square mould measuring 34x34 cm.

Apple, Orange, Vanilla Compote 

Mix the Dolcefrutta Bakery Green apple with the fresh orange juice; rehydrate the gelatin powder with the cold water then melt everything in the microwave. Add the melted gelatin to the Green Apple and Orange mixture and finally aromatise with the pulp of 2 vanilla pods and the lemon zests. Pour over the layer of frozen liquid almonds brittle.

Roner Pommè Soaking Syrup

Mix the water with the granulated sugar in a saucepan and bring to the boil. Remove from the heat and add the apple puree together with the Roner Pommè. Mix with a whisk and let it cool.

Vanilla Biscuit

Whisk the egg yolks with vanilla and 50 grams of sugar; in a separate bowl, whip the egg whites with 75 grams of sugar. Sift the flour and starch and gently incorporate them into the egg whites. Bake in the oven at 160 C closed valve for about 10 minutes using a silpat.

Green Apple and Vanilla Mousse 
Mix the Purèe DìFrutta Green Apple previously heated in the microwave at about 30° C with the melted gelatine previously rehydrated, the seeds of the vanilla pod and the Green Apple Paste DìFrutta. Meanwhile, in two different planetary mixers, whip the Italian meringue and the whipping cream. Pour the purèe over the Italian meringue whisking gently and finally lighten everything up with the whipped cream gently stirring with a spatula.

Green Glaze 
Heat the Topgel Mirror Neutral in the microwave until it is well fluid (85 C) then add the green food colour. Emulsify well with a mixer and reheat again to 85 C. Glaze the cake by spraying the glaze with an air compressor at a distance of 20 cm. until it is completely covered.​

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