Luigi Biasetto for Martellato (3318)

Luigi Biasetto for Martellato

Martellato announces the collaboration with Luigi Biasetto, Champion du Monde, for the realization of One Strip, the disposable mold for cakes and semifreddo.

Discover more about One Strip

RECIPE: "Caramelia" by Luigi Biasetto


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.



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.