Recipe by
the pastry chef Leonardo Di Carlo
From “Tradition in Evolution” (Chiriotti Editori)
Available at http://shop.chiriottieditori.it/libri/pasticceria?product_id=302
(ph. Giancarlo Bononi)
Cocoa croquant
60 g powder sugar
50 g flour
10 g bitter cocoa
100 g maize starch
125 g egg whites
Make a batter with all the ingredients and pour it slowly, with a small sac-à-poche, in 175°C boling oil, in order to obtain crunchy wafers. Drain them and let them dry on absorbing sheets.
Espresso coffee gelato cream
1, 000 g whole fresh milk
600 g espresso coffee
600 g fresh cream 35% butterfat
190 g skimmed powder milk
425 g dextrose
60 g inverted sugar
180 g granulated sugar
16 g neutral stabilizer
Mix and heat the milk with the espresso coffee, the cream, the powder milk and the dextrose. At 40°C, add the other ingredients and cook until 85°C. Let it cool down very fast to 4°C and let it rest for 6-12 hours in the fridge. Work in the gelato machine and keep it at -18°C.
Crunchy crumbles
350 g granulated sugar
150 g cane sugar
500 g refined almonds
no. 1 grated orange rind
no. 1 grated lemond rind
500 g butter
500 g flour
Knead all the ingredients, form some sticks and blast chill to -18°C. Put in the food processor and make a fine mixture. Keep in the freezer; when needed, distribute it in the molds and cook at 150°C for 20-25 minutes, open valve.
Almond pralinated cream
500 g custard
200 g almond praliné 50%
8 g gelatine
600 g whipped cream
Mix the custard with the almond praliné, add the gelatine melted in a little bit of cream, then the remaining cream.
Coffee soft ganache
150 g whole fresh milk
350 g fresh cream 35% butterfat
4 g lyophilized coffee
50 g glucose
700 g dark chocolate 55%
Boil the first ingredients, then slowly pour onto the chopped chocolate, mixing with a soft spatula in order to obtain a smooth and brilliant mixture. Cover and let it crystallize in the fridge.
Assembly
Pour in the bottom of a glass the almond pralinated cream, then the coffee soft ganache and the crunchy crumbles, some candied orange small cubes and, at the end, a portion of espresso coffee gelato cream. Decorate with cocoa croquant and a gold leaf.
Leonardo Di Carlo
http://www.leonardodicarlo.com/
http://www.pastryconcept.com/