Mignon Exotic Cube
Biscuit, Caramel Oro Namelaka, Tropical Fruit Jelly, Coconut Mousse and Caramel Oro Glaze — an IRCA recipe in 5 components. Uses Joygelato Cocco Coconut Flavouring Powder 6 kg.
- baking temperature (biscuit)
- 200 °C
- baking time (biscuit)
- 4 min
- steam (biscuit baking)
- 50 %
- heating temperature (namelaka milk and glucose)
- 60 °C
- melting temperature (coconut mousse chocolate)
- 45 °C
- resting time (glaze, refrigerated)
- 6 h
- glaze temperature (spraying)
- 55 °C
- spray gun nozzle (glaze)
- 3.0 mm
- cutting temperature
- -10 °C
Ingredients
Biscuit
| Ingredient | Quantity |
|---|---|
| Irca Genoise | 1000 g |
| Eggs | 1100 g |
| Levosucrol | 100 g |
Caramel Oro Namelaka
| Ingredient | Quantity |
|---|---|
| Full-fat milk (3.5% fat) | 200 g |
| Glucosio | 10 g |
| Sinfonia Caramel ORO | 350 g |
| Fresh cream | 250 g |
| Lilly Neutro | 45 g |
Tropical Fruit Jelly
| Ingredient | Quantity |
|---|---|
| Passion fruit purée | 1000 g |
| Lilly Neutro | 200 g |
| Dextrose | 25 g |
Coconut Mousse
| Ingredient | Quantity |
|---|---|
| Sinfonia Cioccolato Bianco | 200 g |
| Fresh cream | 40 g |
| Water | 80 g |
| Joygelato Cocco Coconut Flavouring Powder 6 kg | 25 g |
| Liquid cream | 240 g |
| Water | 50 g |
| Lilly Neutro | 50 g |
Caramel Oro Glaze
| Ingredient | Quantity |
|---|---|
| Water | 100 g |
| Sinfonia Caramel ORO | 270 g |
| Mirror Neutral | 300 g |
Method
- Biscuit
Mix all the ingredients together with an immersion blender.
- Biscuit
Spread 700 g on a 60 cm x 40 cm baking tray with a silicone mat, and bake at 200 degrees for 4 minutes with 50% steam.
- Biscuit
Break through and reduce the temperature.
- Caramel Oro Namelaka
Heat the milk with the glucose to approximately 60°C, add the LILLY NEUTRO and mix with an immersion mixer.
- Caramel Oro Namelaka
Add the chocolate while continuing to mix.
- Caramel Oro Namelaka
Add the cold cream slowly, continuing to mix.
- Caramel Oro Namelaka
Pour 675 g of namelaka on the biscuit, inside 1 steel frame 30 cm x 30 cm, height 3 cm, and chill to temperature.
Before complete freezing, add a further layer of biscuit.
- Tropical Fruit Jelly
Heat the purée, add the other ingredients, blend and place 450 g immediately after the second layer of biscuit, blast chill again.
- Coconut Mousse
Melt the chocolate at 45°C, add it to the water (1), liquid cream (1) and Joygelato coconut, mixing until you obtain a soft and homogeneous ganache.
- Coconut Mousse
Separately, whip cream (2), water (2) and LILLY NEUTRO in a planetary mixer until you obtain a soft consistency.
- Coconut Mousse
Add the whipped cream to the ganache twice, mixing gently.
- Coconut Mousse
Pour 675 g of mousse over the gelled mixture and blast chill again.
- Caramel Oro Glaze
Bring water and mirror to the boil, blend the chocolate and rest in the refrigerator for 6 hours.
- Caramel Oro Glaze
Scale to 55 degrees and spray on the frozen painting with a gun with a 3.0 mm nozzle.
Final composition: cut the mignons 3 cm x 3 cm, at -10 degrees with an electric lyre.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.