Martellato announces the collaboration with Luigi Biasetto, Champion du Monde, for the realization of One Strip, the disposable mold for cakes and semifreddo.
RECIPE: "Caramelia" by Luigi Biasetto
SPONGE WITHOUT FLOUR
tpt 400 gr - eggs 300 gr - cocoa 22/24 100 gr - potato starch 70 gr - butter 60 gr - egg whites 200 gr - sugar 50 gr
In a mixer, homogenize the eggs, egg whites, tpt, potato starch and cocoa. Meanwhile, bring the butter to 124 ° C, then whip the glossy egg whites with all the sugar from the beginning. Mix the emulsion and the hot butter to the egg white, then spread a layer on a sheet of baking paper. With the help of a template with 16 cm diameter holes, create rounds 10 mm thick. Bake at 250 °C. Bake at 230 °C for 10-12 minutes with the valve open.
BAVARESE WITH VANILLA AND CARAMEL
water 80 ml - jelly 120 bloom 16 gr - sugar 40 gr
butter 20 gr - 1 vanilla bourbon - cream 240 gr - fava beans Tonka - glucose 100 gr | pate à bomb 370 gr - cream 720 gr
Bring the cream to the boil with the vanilla bean and the tonka bean, in the meantime caramelize the sugar and with the help of a whisk add the butter in the caramel, then slowly the boiling cream. Add the previously rehydrated gelatin, then move to the chinois and break down to + 21 ° C. Meanwhile, whip the cream and the bomb pate, then incorporate the cream cream to the cream, simultaneously with the bomb pate mounted. Prepare the ONE STRIP 6 molds for each pan of 16 cm diameter and place a sponge cake on the bottom. Then pour the creamy with the help of a ladle up to 2 cm of the height of the edge and beat to level, then break down to negative.
pate à bombe - 460 gr - dark cover 75% 400 gr - butter ointment 120 - cream 1000 gr
Mount the bomb pate up to 32 °C, incorporate the chocolate previously melted at 60 °C in the microwave oven and mixed with the butter, then mix with the previously glazed whipped cream.
Prepare the ONE STRIP d.18 cm molds in a pan, fill the mold up to half the height with the chocolate mousse just made, arrange the inside previously hardened in the blast chiller. Complete the filling up to 1 cm from the edge. Place the sponge cake bases, put a sheet of baking paper on the surface and crush with the help of a pan to level the filling. Break down and keep in negative.
Remove the chilled cakes from the oven and place them on a pan with a regular baking tray, maximum 3 at a time, to allow easy glazing. Pour the caramel glaze in the center of the cake, softened at 28 ° C, and creating a circular spiral movement, move the glaze towards the outer edges. Finish the glazing by leveling with a spatula, leaving a thickness of 1 mm of frosting on the surface. Then by rotating the cake on the grid with the help of a spatula to clean the edges, place it on squares of 20x20cm.
Decorate as desired.