Journey into the world - GOLDEN MASALA
A journey around the world through the spicy scents of India: a cake with notes of turmeric, ginger and mango
Colorglaze: shine as if the world is watching you
Difficulty level
A journey around the world through the spicy scents of India: a cake with notes of turmeric, ginger and mango
Colorglaze: shine as if the world is watching you
Ingredients
| TOP FROLLA | g 700 |
| unsalted butter 82% fat | g 188 |
| eggs | g 115 |
| AVOLETTA | g 150 |
| curcuma powder | g 5 |
Preparation
knead in a planetary mixer with a shortcrust pastry sheet, turmeric, avoletta and butter, finally add the eggs roll out to about 3 mm in a pastry machine, rest in the refrigerator cut with a 16 cm diameter disc cook between two micro-perforated mats at 170 degrees for about 15 minutes, cool
Ingredients
| AVOLETTA | g 825 |
| VIGOR BAKING | g 6 |
| flour | g 75 |
| rice starch | g 75 |
| egg whites | g 555 |
| unsalted butter 82% fat | g 180 |
| Tutta Frutta Ginger - Cesarin | To Taste |
Preparation
mix the powders add the egg whites first and then the melted butter, add the semi-candied ginger cook in a 60cmx40cm pan for 10 minutes at 180 degrees cool, sprinkle with Pralin Delicrisp Blanc and then cut a 14cm diameter disc
Ingredients
| FRUTTIDOR MANGO | g 250 |
| LILLY NEUTRO | g 40 |
| water | g 40 |
| grated lime zest | To Taste |
Preparation
Mix everything while hot and pour into the 14 cm diameter insert molds, about 150 grams place the financier and knock everything down together
Ingredients
| RENO X BIANCO | g 200 |
| liquid cream | g 40 |
| Plant based milk | g 60 |
| liquid cream | g 240 |
| LILLY NEUTRO | g 50 |
| Plant based milk | g 50 |
Preparation
make a ganache with hot cream and rice drink mixed with chocolate semi-whip the cream with neutral lilly and rice drink, then combine the two compounds when the ganache drops below 30 degrees pour into the PAVONI mold, and close with the frozen insert
Ingredients
| COLORGLAZE YELLOW | To Taste |
| Mango compote / passion fruit Ravifruit | To Taste |
Preparation
unmold the cake, mix the icing cold simply with the marisa without heating it ice it from frozen at -20 degrees and place it on the cooked pastry decorate the central part with RAVIFRUIT COMPOTE MANGO AND PASSION FRUIT
After using the COLORGLAZE, decorate with Dobla decorations, fresh exotic fruit
Pastry Chef
