Matimi

Soft Biscuit

Ingredients Preparation
  • 440g
    butter
  • 220g
    icing sugar
  • 97g
    starch
  • 92,5g
    flour
  • 9g
    baking powder
  • 11g
    modified starch
  • 88g
    Plein Arôme
  • 33g
    dextrose
  • 6,5g
    xanthan gum
  • 220g
    eggs
  • 220g
    yolk
  • 187g
    icing sugar
  • 22g
    orange peels
  • 2g
    vanilla

Whip the butter and icing sugar with the flavours in one bowl and, separately, whip the yolks and the icing sugar. Assembly the two mixes and add sieved powders. Roll out to a thickness of 7 mm and bake for 7 minutes at 210°C.

 

Chocolate Cream

Ingredients Preparation
  • 340g
    milk
  • 2g
    vanilla
  • 35g
    rice starch
  • 50g
    sugar
  • 220g
    Alto El Sol

Heat the milk, then add powders and heat to 85°C. Add the chocolate and mix. Roll out to a thickness of 5 mm and blast chill.

Mascarpone Cheese Ganache

Ingredients Preparation
  • 150g
    mascarpone cheese
  • 37g
    water
  • 34g
    tremoline
  • 1g
    vanilla
  • 30g
    anhydrous butter
  • 405g
    Blanc Satin™

Heat the liquids and sugars to 39°-40°C and add butter pomade. Melt the chocolate to 30-35°C. Gradually mix in the cream in the chocolate. Then add the melted butter. Roll out to a thickness of 5 mm and blast chill.

Cremino

Ingredients Preparation
  • 600g
    Cacao Barry® Or Noir™ 67,1% by Maurizio Frau
  • 390g
    rice oil

Mix the melted chocolate and the oil and temper at 22°C. Glaze the cake at room temperature.

Chocolate sablé

Ingredients Preparation
  • 336g
    flour
  • 37,5g
    Plein Arôme
  • 225g
    butter
  • 150g
    icing sugar
  • 19,5g
    yolk
  • 37,5g
    eggs
  • 18,7g
    orange concentrate
  • 3g
    vanilla

Mix butter, flour and cocoa to obtain a sandy texture, then add sugar and finally eggs. Before baking, dust 100 g of cane sugar and 10 g of orange peel on the sablé itself.

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