ICE CREAM CAKE Low-fat Cocoa 10/12– Gianduia Couverture ...
ICE CREAM CAKE Low-fat Cocoa 10/12– Gianduia Couverture ...
ICE CREAM CAKE Low-fat Cocoa 10/12– Gianduia Couverture ...
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>ICE</strong> <strong>CREAM</strong> <strong>CAKE</strong><br />
<strong>Low</strong>-<strong>fat</strong> <strong>Cocoa</strong> <strong>10</strong>/<strong>12–</strong> <strong>Gianduia</strong> <strong>Couverture</strong> –<br />
Edelweiss White Chocolate<br />
AUTUMN TRUNK<br />
Pierpaolo Magni, Member of the Italian Academy of Master Pastry Chefs, Pastry Chef of<br />
the Year 2004, 2-time Ice Cream World Champion 2006 and 2012<br />
A recipe for ICAM Linea Professionale<br />
COMPOSITION<br />
Chocolate amaretto<br />
Chocolate gianduia ice<br />
cream<br />
White chocolate ice cream<br />
PUBLISHED IN PASTICCERIA INTERNAZIONALE,<br />
NOVEMBER 2012<br />
COMPONENT INGREDIENTS PROCEDURE<br />
Soft chocolate amaretto<br />
ICAM chocolate<br />
gianduia ice cream<br />
gr. 270 egg white<br />
gr. <strong>10</strong>0 granulated sugar<br />
gr. 300 almond flour<br />
gr. 250 powdered sugar<br />
gr. 40 g low-<strong>fat</strong> <strong>Cocoa</strong> <strong>10</strong>-12<br />
code 4839 – code 4847<br />
gr. 30 g type 0 flour<br />
gr. 25 powdered skim milk<br />
gr. 631 whole milk<br />
gr. <strong>10</strong> protein<br />
gr. 49 dextrose<br />
gr. 70 sucrose<br />
gr. 5 stabilizer<br />
gr. 60 g low-<strong>fat</strong> <strong>Cocoa</strong> <strong>10</strong>-12<br />
code 4839 – code 4847<br />
gr. 200 <strong>Gianduia</strong> <strong>Couverture</strong><br />
code 8375 – code 7899<br />
Whip the egg whites with the<br />
granulated sugar, add the sifted<br />
powders with a spatula, spread and<br />
make disks 6 millimeters high, sprinkle<br />
with powdered sugar and bake at<br />
170°C for 20 minutes.<br />
At room temperature, mix thoroughly<br />
the powdered skim milk, whole milk,<br />
protein, dextrose; mix thoroughly and<br />
begin pasteurization. At 50°C add the<br />
sucrose, stabilizer, Icam low-<strong>fat</strong> cocoa<br />
<strong>10</strong>/12, mix and continue the<br />
pasteurization. At 60°C, during the<br />
cooling phase, add the <strong>Gianduia</strong><br />
<strong>Couverture</strong> cut into small pieces and<br />
finish cooling. Conserve.<br />
Via Pescatori, 53 - 23900 Lecco - Italy - Tel. +39 0341 29.01 - Fax +39 0341 36.01.76 - www.icamprofessionale.it
<strong>ICE</strong> <strong>CREAM</strong> <strong>CAKE</strong><br />
<strong>Low</strong>-<strong>fat</strong> <strong>Cocoa</strong> <strong>10</strong>/<strong>12–</strong> <strong>Gianduia</strong> <strong>Couverture</strong> –<br />
Edelweiss White Chocolate<br />
AUTUMN TRUNK<br />
Pierpaolo Magni, Member of the Italian Academy of Master Pastry Chefs, Pastry Chef of<br />
the Year 2004, 2-time Ice Cream World Champion 2006 and 2012<br />
A recipe for ICAM Linea Professionale<br />
White Chocolate Ice<br />
cream<br />
PREPARATION<br />
gr.<br />
547<br />
gr. 30<br />
gr. 72<br />
gr. 26<br />
gr. 66<br />
gr. 4<br />
gr.<br />
249<br />
whole milk<br />
cream 35%<br />
powdered skim milk<br />
dextrose<br />
sucrose<br />
stabilizer<br />
Vanini White chocolate<br />
code 8373<br />
PUBLISHED IN PASTICCERIA INTERNAZIONALE,<br />
NOVEMBER 2012<br />
Mix all the ingredients except the<br />
Edelweiss chocolate, pasteurize at<br />
84°C.<br />
At 50°C, during the cooling phase, add<br />
the chocolate.<br />
Finishing cooling and conserve.<br />
This cake is suitable for creating a striking “Trunk” effect, using the ICAM Trunk Mold.<br />
Place the “bark effect” acetate strip in the mold, coat the edges completely with <strong>Gianduia</strong> ice cream and<br />
freeze.<br />
Remove from the freezer and create a bottom layer of White chocolate ice cream, pressing well to bring out<br />
the lines of the trunk; fill with several pieces of marron glacé and freeze again.<br />
Remove from the freezer and finish with another layer of chocolate gianduia ice cream and with a disk of soft<br />
chocolate amaretto, press well and freeze.<br />
PRESENTATION<br />
Remove the ice cream cake from the mold and the acetate sheet on the edge, sprinkle lightly with browncolored<br />
cocoa butter and shades of green.<br />
Decorate with several whole marron glacé and chocolate.<br />
Sprinkle with powdered sugar for a snow-like effect.<br />
Via Pescatori, 53 - 23900 Lecco - Italy - Tel. +39 0341 29.01 - Fax +39 0341 36.01.76 - www.icamprofessionale.it
Change language