Mono Halloween
A sweet preparation designed by World Champion Ciro Chiummo
Difficulty level
A sweet preparation designed by World Champion Ciro Chiummo
Ingredients
| IRCA GENOISE CHOC | g 500 |
| eggs | g 600 |
| LEVOSUCROL | g 50 |
Preparation
Mix all the ingredients in a jug.
Pour into a silicone mat with edges and cook at 220 °C for 5-6 minutes.
Ingredients
| FRUTTIDOR PERA | g 200 |
| water | g 40 |
| LILLY NEUTRO | g 40 |
| g 1 |
Preparation
Mix LILLY NEUTRO in lukewarm water and add to FRUTTIDOR PERA.
Flavour with ginger.
Ingredients
| SINFONIA CIOCCOLATO CARAMEL ORO | g 225 |
| egg yolks | g 20 |
| sugar | g 13 |
| milk | g 65 |
| liquid cream 35% fat | g 75 |
| LILLY NEUTRO | g 40 |
| Half whipped cream | g 225 |
Preparation
Boil the milk and cream.
In the meantime, mix the egg yolks with the sugar and make a crème anglaise.
Pour it over the chocolate and mix well with a hand blender.
Lightly whip the cream with LILLY NEUTRO and lighten the mixture.
Ingredients
| COLORGLAZE YELLOW | g 900 |
| COLORGLAZE RED | g 80 |
| COLORGLAZE GREEN | g 20 |
Preparation
Mix the three Colorglazes and pour cold onto the cake to obtain a PUMPKIN COLORGLAZE.
Freeze the compote in a silicone half-sphere mould. Pipe the bavarois into the mould (up to halfway), place the insert in the
centre and let it cool. Close the mould first with the bavarois and then with the crisp sponge.
Glaze with PUMPKIN COLOUR COLORGLAZE and decorate with Dobla decorations.
Pastry Chef
