Il Fico
Il Fico
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Twin Choco | 500 g | for the base |
| Eggs | 225 g | for the base |
| Water | 125 g | for the base |
| Oil | 225 g | for the base |
| Water | 500 g | for the cream |
| Minuta Choco | 200 g | for the cream |
| Casa Cream 35% | 200 g | for the cream |
| Variegone Fichi Caramellati | 600 g | inset |
| Water | 200 g | inset |
| Gelatine | 5 pcs | inset |
| Inverted sugar | 350 g | Bitter glaze |
| Casa Cream 35% | 160 g | Bitter glaze |
| Gelatine | 4 pcs | Bitter glaze |
| Arabesque Dark 60% | 280 g | Bitter glaze |
| Paletta Cold Gel | 200 g | Bitter glaze |
| Chocolatier Chocobisc | 1000 g | crunchy base |
| Granella Speculoos Cookie | 600 g | crunchy base |
Preparation
Base
Put all the ingredients in the mixer bowl and beat with the flat beater for 3 minutes, on medium speed.
Serve in a 60x40 cm baking sheet.
Bake at 180 °C for 9 to 11 minutes.
Cream
Lather Casa Cream UHT 35%.
Beat the water with Minuta Choco for 3 minutes on high speed with the whisk.
Finally, homogenize the cream with the whipped cream.
Inset
Put the Variegone Fichi Caramellati together with the water to heat up at 70 °C. Add the softened gelatins and mix.
Serve in a 30x40 cm pan where you have put the twin choco biscuit and freeze.
Bitter glaze
Boil the invert sugar together with the Casa Cream UHT 35%.
Remove from the heat, add the gelatins and simmer. Add the chocolate and emulsify for 3 minutes. Lastly, add the neutral Paleta Cold Gel.
Glaze the pastes when the glaze reaches 28 °C.
Decor
Make a button with Minuta Cream and make a hole with one Parisian. Serve Variegone Fichi Caramellati as is.
