Matimi
- Level:
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Difficult
Soft Biscuit
Used products: Soft Biscuit
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1.0 lbbutter
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7.8 ozicing sugar
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3.4 ozstarch
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3.2 ozflour
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0.3 ozbaking powder
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0.4 ozmodified starch
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3.1 ozDCP-22GT
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1.2 ozdextrose
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0.2 ozxanthan gum
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7.8 ozeggs
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7.8 ozyolk
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6.6 ozicing sugar
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0.8 ozorange peels
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0.1 ozVanilla
Preparation: Soft Biscuit
Whip the butter and icing sugar with the flavours in one bowl and, separately, whip the yolks and the icing sugar. Assembly the two mixes and add sieved powders. Roll out to a thickness of 7 mm and bake for 7 minutes at 210°C.
Chocolate Cream
Used products: Chocolate Cream
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12.0 ozmilk
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0.1 ozVanilla
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1.2 ozrice starch
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1.8 ozsugar
Preparation: Chocolate Cream
Heat the milk, then add powders and heat to 85°C. Add the chocolate and mix. Roll out to a thickness of 5 mm and blast chill.
Mascarpone Cheese Ganache
Used products: Mascarpone Cheese Ganache
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5.3 ozmascarpone cheese
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1.3 ozwater
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1.2 oztremoline
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15.4 grVanilla
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1.1 ozanhydrous butter
Preparation: Mascarpone Cheese Ganache
Heat the liquids and sugars to 39°-40°C and add butter pomade. Melt the chocolate to 30-35°C. Gradually mix in the cream in the chocolate. Then add the melted butter. Roll out to a thickness of 5 mm and blast chill.
Cremino
Used products: Cremino
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1.3 lbCacao Barry® Or Noir™ 67,1% by Maurizio Frau
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13.8 ozrice oil
Preparation: Cremino
Mix the melted chocolate and the oil and temper at 22°C. Glaze the cake at room temperature.
Chocolate sablé
Used products: Chocolate sablé
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11.9 ozflour
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1.3 ozDCP-22GT
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7.9 ozbutter
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5.3 ozicing sugar
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0.7 ozyolk
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1.3 ozeggs
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0.6 ozorange concentrate
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0.1 ozVanilla
Preparation: Chocolate sablé
Mix butter, flour and cocoa to obtain a sandy texture, then add sugar and finally eggs. Before baking, dust 100 g of cane sugar and 10 g of orange peel on the sablé itself.
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