Exoticorè
with Pristine Hulalà Classic
Ingredients
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Puff pastry
- Biscuit flour (W 130) g 750
- Panettone flour (W 320) g 500
- Salt g 20
- Malt g 20
- Pristine Hulalà Classic g 300
- Water g 200
- White wine g 160
- Butter sheet kg 1
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Mango and passion fruit cream
- Passion fruit purée g 100
- Mango purée g 400
- Egg yolks g 120
- Eggs g 180
- Sugar g 300
- Dextrose g 80
- Gelatin g 20
- Water g 100
- Lemon juice g 20
- Butter g 300
- Pristine Hulalà Classic g 500
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Savoiardi biscuits
- Egg yolks g 200
- Sugar g 100
- Egg whites g 300
- Sugar g 150
- Flour g 240
- Potato starch g 50
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Vanilla syrup
- Water g 300
- Sugar g 200
- Vanilla liqueur g 80
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Chocolate cream
- Milk g 250
- Pristine Hulalà Classic g 50
- Rice starch g 15
- Sugar g 40
- Egg yolks g 45
- 70% cocoa chocolate g 100
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White chocolate and vanilla ganache
- White chocolate g 180
- Gelatin g 10
- Water g 50
- Pristine Hulalà Classic g 525
- Vanilla pod 1
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Crème patisserie
- Milk g 500
- Lemon zest g 2
- Vanilla pod ½
- Rice starch g 20
- Corn starch g 20
- Sugar g 120
- Egg yolks g 150
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Choux pastry
- Water g 200
- Butter g 260
- Sugar g 0.8
- Salt g 0.8
- Biscuit flour g 130
- Eggs g 240
- Egg whites g 100
Preparation
- Puff pastry
Pour the biscuit flour, panettone flour, salt, malt, Hulalà Classic, water and wine into a bowl with a hook and mix. When the dough is ready, make a ball and leave in the fridge for at least two hours. When two hours have passed, roll out the dough into a square shape. Insert the butter sheet and make a single turn and a double turn, leave in the fridge for at least 12 hours, then make another single turn and double turn, then leave in the fridge for at least 3 hours. Then roll out the sheet to a thickness of 2 mm, make holes in the pastry and leave to rest for 12 hours at 4°C. Bake at 180°C for approximately 25 minutes. - Mango and passion fruit cream
In a pan, heat the passion fruit and mango purée to approximately 40°C. To one side beat the egg yolks and eggs, sugar and dextrose. Pour into the purées, mix and heat to approximately 78°C, then pour in the dissolved gelatin, then the lemon juice and cold chopped butter and blend with a hand blender. Finally make an emulsion by adding cold liquid Hulalà Classic. - Savoiardi biscuits
In a stand mixer fitted with a whisk, beat the egg yolks with the sugar. In another stand mixer, again fitted with a whisk, beat the egg whites with the sugar, and as soon as you have two stable foams, mix the two together. Add the flour and starch that have already been sifted together. Pour the mixture to a height of approximately 3 mm into a baking tray covered with baking paper. Bake at 220°C for 8 minutes. - Vanilla syrup
Bring the water and sugar to the boil. Turn off the heat and add the vanilla liqueur. - Chocolate cream
Bring the milk and Hulalà Classic to the boil and pour in the rice starch, sugar and egg yolks. Put it back on the heat and cook to 82°C, add the pieces of chocolate and blend for 2 minutes with a hand blender. - White chocolate and vanilla ganache
Bring half the Hulalà Classic to the boil with the vanilla pod pulp, pour it over the white chocolate and blend using a hand blender. Add the dissolved gelatin and slowly pour in the rest of the cold vegetable cream. Stabilise at 4°C for at least 12 hours. - Crème patisserie
Bring the milk and lemon zest to the boil with the vanilla pod, removing the pulp which will be used later. To one side mix the rice starch, corn starch, sugar, egg yolks and vanilla pulp. When the milk starts to boil, strain and pour into the sugar and egg yolk mix, put back on the heat and cook at 82°C. - Choux pastry
Pour water, butter and sugar into a pan and add the salt. When it starts to boil, drizzle over the sifted flour. Cook for approximately 2 minutes and pour into a stand mixer fitted with a flat beater. Add the eggs and then the egg whites. Shape the choux pastry into balls using a piping bag with a number 8 nozzle. Bake at 170°C for 18 minutes. After cooking, fill with crème patisserie. - Assembly
Place the puff pastry disk into a steel ring, then add the chocolate cream, sponge soaked in vanilla, and finally the exotic cream. Negative blast chill, whip the ganache with the white chocolate and vanilla and decorate the top of the cake.
