Matimi
Recipe components
Soft Biscuit
Preparation | Ingredients |
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Preparation Whip the butter and icing sugar with the flavours in one bowl and, separately, whip the yolks and the icing sugar. Assembly the two mixes and add sieved powders. Roll out to a thickness of 7 mm and bake for 7 minutes at 210°C.
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Chocolate Cream
Preparation | Ingredients |
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Preparation Heat the milk, then add powders and heat to 85°C. Add the chocolate and mix. Roll out to a thickness of 5 mm and blast chill. | Ingredients
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Mascarpone Cheese Ganache
Preparation | Ingredients |
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Preparation Heat the liquids and sugars to 39°-40°C and add butter pomade. Melt the chocolate to 30-35°C. Gradually mix in the cream in the chocolate. Then add the melted butter. Roll out to a thickness of 5 mm and blast chill. | Ingredients
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Cremino
Preparation | Ingredients |
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Preparation Mix the melted chocolate and the oil and temper at 22°C. Glaze the cake at room temperature. | Ingredients
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Chocolate sablé
Preparation | Ingredients |
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Preparation Mix butter, flour and cocoa to obtain a sandy texture, then add sugar and finally eggs. Before baking, dust 100 g of cane sugar and 10 g of orange peel on the sablé itself. | Ingredients
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