Teardrop - Chocolate Pear
Teardrop - Chocolate Pear — an IRCA recipe in 4 components. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- mixing time (biscuit)
- 15 min
- baking temperature (biscuit)
- 200 °
- baking time (biscuit)
- 6-8 min
- sugar syrup cooking temperature (gianduja mousse)
- 121 °C
- melting temperature (NOCCIOLATO BIANCO, gianduja mousse)
- 45 °C
Ingredients
Biscuit
| Ingredient | Quantity |
|---|---|
| Irca Genoise | 400 g |
| Eggs | 400 g |
Gianduja mousse
| Ingredient | Quantity |
|---|---|
| Egg yolk | 320 g |
| Eggs | 210 g |
| Caster sugar | 320 g |
| Water | 90 g |
| Lilly Neutro | 275 g |
| Sinfonia Cioccolato Nocciolato Bianco | 445 g |
| Joypaste Nocciola Premium | 225 g |
| Liquid cream 35% fat | 1065 g |
Pear shiny filling
| Ingredient | Quantity |
|---|---|
| Fruttidor Pera | 200 g |
| Mirror Neutral | 20 g |
Final composition
| Ingredient | Quantity |
|---|---|
| Irca Toffee D'Or Caramel Filling 15 kg |
Method
- Biscuit
Whip all the ingredients in the planetary mixer for 15 minutes.
- Biscuit
Pour the mixture in a 40x60cm baking tray with parchment paper, smooth it out and bake it at 200° for about 6-8 minutes.
- Gianduja mousse
Whip the yolks and eggs in the planetary mixer.
- Gianduja mousse
Separately, cook sugar and water at 121°C and add them sharply to the mix to obtain a pate à bombe. Continue whipping and, when the mix is lukewarm, add the LILLY NEUTRO.
- Gianduja mousse
Mix about 1/3 of the semi-whipped cream with the JOYPASTE NOCCIOLA PREMIUM and the NOCCIOLATO BIANCO previously melted at 45°C.
- Gianduja mousse
Add the mixture to the pate à bombe and stir gently.
- Gianduja mousse
Add the remaining semi-whipped cream.
- Pear shiny filling
Mix the ingredients.
- Final composition
Insert a biscuit disk in the teardrop base.
- Final composition
Dress the caramel filling creating a thin layer.
- Final composition
Fill the single portion with the gianduja mousse.
- Final composition
End with a generous amount of shiny pear filling.
- Final composition
Decorate with a half toasted hazelnut and DOBLA FLOWER DARK.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.