Instructions:

ALMOND SHORTBREAD PROCESS:

In a planetary mixer, lightly work the cold butter, add the salt and sugar and almond flour, then icing sugar. Pour the eggs flush and after add the first part of flour. Work briefly and add the second part of flour. Leave to rest overnight in the refrigerator

FRANGIPANE COCONUT PROCEDURE:

Mix the marzipan70 in a planetary mixer with the leaf. Gradually add butter, add sugar, starch, dip and eggs. Add the coconut rapè. Follow the assembly procedure.

EXOTIC CREAM PROCEDURE (Chiboust):

Moisturize the jelly, add the sugar to the yolks and then add the corn flour. Bring the milk to a boil and pour over the mixture of yolks and sugar, cook like a normal pastry cream and still hot add the hydrated jelly and CAMEL EXOTIC. Prepare an Italian meringue, making lightly whiten the egg white in a planetary mixer and adding the Gel Glassa Neutra Camel heated to 108 ° C. Pour the hot cream over the meringue. Mix and pour into the mold.

ASSEMBLAGGIO DEL DOLCE:

Stendere la frolla alle mandorle e foderare uno stampo dell’altezza di 2 cm. Inserire il frangipane e cuocere in forno a 180°C per 18 minuti circa. Versare la crema Exotic in uno stampo più piccolo ed abbattere. Inserire la crema Exotic abbattuta . Glassare con gel glassa neutra e decorare con la frutta.

ASSEMBLAGGIO DEL DOLCE (versione mignon):

Stendere 700 g di frolla a 4 mm in una teglia ed adagiarci sopra un quadro. Abbattere. Versare il frangipane al cocco e cuocere a 180°C per circa 18 minuti. Raffreddare e bagnare con la bagna Exotic Camel. Versare la chiboust ed abbattere. Lucidare con gel glassa neutra morbida e decorare .