Single-serving portion Pandoro
CHOCOLATE SHELL
Add the oil to the tempered chocolate and use immediately to create the pandoro casing with the mould Pandoro PX43114.
PANDORO MOUSSE
Hydrate the gelatin with its water. Mix together the egg yolk, sugar, cream and bring to 82°C. Dissolve the gelatin in the custard. Pour onto the pandoro and emulsify. Semi-whip the cream and mix the two compounds together. Dress as needed inside the mold.
CREAMY VANILLA
• Make a custard with the first 4 ingredients, bringing them to 82°C. Dissolve the gelatine in the hot custard. Add the chocolate and emulsify.
• Pour the vanilla cream into the mold.
SALTED BUTTER CARAMEL
Combine sugar and glucose and bring to 190°C. Heat the cream and use it to decook the caramel. Bring everything back to 105°C. Mix very well at 70°C and add the butter.
CRUNCHY PANDORO
Combine the toasted pandoro with the tempered chocolate. Spread the mixture to a thickness of 0.5 cm and bake at 160°C for 10 minutes.
DECORATION
Spray the very cold single portion with the DV6SB cocoa butter spray. Spray the very cold pandoro head with the DV7SB cocoa butter spray to recall the icing sugar effect.
Add the oil to the tempered chocolate and use immediately to create the pandoro casing with the mould Pandoro PX43114.
PANDORO MOUSSE
Hydrate the gelatin with its water. Mix together the egg yolk, sugar, cream and bring to 82°C. Dissolve the gelatin in the custard. Pour onto the pandoro and emulsify. Semi-whip the cream and mix the two compounds together. Dress as needed inside the mold.
CREAMY VANILLA
• Make a custard with the first 4 ingredients, bringing them to 82°C. Dissolve the gelatine in the hot custard. Add the chocolate and emulsify.
• Pour the vanilla cream into the mold.
SALTED BUTTER CARAMEL
Combine sugar and glucose and bring to 190°C. Heat the cream and use it to decook the caramel. Bring everything back to 105°C. Mix very well at 70°C and add the butter.
CRUNCHY PANDORO
Combine the toasted pandoro with the tempered chocolate. Spread the mixture to a thickness of 0.5 cm and bake at 160°C for 10 minutes.
DECORATION
Spray the very cold single portion with the DV6SB cocoa butter spray. Spray the very cold pandoro head with the DV7SB cocoa butter spray to recall the icing sugar effect.
