Fabrizio Galla

L3

• Brown Sugar Caramel

  Dry candy:

  • Cassonade sugar 200 g

• Bitter Biscuit

  Spill in the cutter:

  • Marzipan paste 89 g
  • Egg 28 g
  • Yolk 67 g

  Add little by little:

  • Cacao Barry Poudre de Cacao Extra Brute 24 g
  • Flour 24 g
  • Ointment butter 24 g

  Whip apart and unite:

  • Yolk 84 g
  • Sugar 56 g

  Bake at 190 °C for 7-8 min. on the moulds.

• Nut Creamy

  Make an English cream with:

  • 35% cream 178 g
  • Yolk 53 g
  • Sugar 44 g

  Add:

  • I.G.P. nut paste 62 g
  • Cacao Barry Beurre de cacao Mycryo 10 g

  Once obtained the mixture put it inside the circle with the nut and gruè cous cous under , add a cacao biscuit over and freeze.

• Cacao glaze

  Boil at 104 °C:

  • Water 1100 g
  • 35% cream 1000 g
  • Cacao 500 g
  • Sugar 1100 g
  • Glucose 500 g

  Soften and unite:

  • Isinglass 50 g

  Unite the isinglass when the mass is tepid and cover it with a film. Use a 30-35 °C.
  Once obtained the caramel, stend between two Silpat with the rolling-pin. Make cool crumble and put over the cacao biscuit.