L’Alto
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/a018bb9a4caf50c693af8434ee1f63f5.jpg?itok=Pm2lcwdc)
Crunchy Cara Crakine™ Alto el Sol base
ingredients | preparation |
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Melt at 86°F/30°C |
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Mix with |
Cinnamon - Tonka Diplomat cream
ingredients | preparation |
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Bring to a boil |
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Temper the milk with |
Cook like a pastry cream. |
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Add |
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At 30°C, add |
At 86°F/30°C, add |
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Pipe Diplomat cream in 3 cm half-sphere Flexipan moulds. |
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Pipe Diplomat cream in 1.2 in / 3 cm half-sphere Flexipan molds. |
Alto el Sol mousse
ingredients | preparation |
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Whip |
Whip them in mixer with whip attachment to create pate a bombe. |
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Fold the pate à bombe into 113°F/45°C |
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At 86°F/30°C, add |
Pipe mousse into 2.75 in / 7 cm half sphere Flexipan mold. |
Assembly
ingredients | preparation |
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Glaze half-spheres with |