black pie
Produtos utilizados
Sobre a receita
Ingredientes
- 840g Cornstarch biscuit
- 840g Confectioner Bittersweet
- 1050g Innovate Intense
- 630ml Innovate Intense
- 125g Fresh ginger juice
- 315g Confectioner passion fruit filling
- 210g Confectioner Semi Bitter
- 85g Chocolate powder 50% Cocoa Melken
Basis:
Filling:
Finalization:
Modo de preparo
Basis
1. Grind the cookies in a food processor or blender until you get a fine crumb.
2. Pour it into a bowl and add the melted Semisweet Confectioner. Mix well with your fingertips until you get a wet farofa.
3. Line the molds with the flour, pressing well. Refrigerate while preparing the filling.
Filling
4. Melt the chopped Inovare Intense together with the cream heated in the microwave at medium power and make the ganache, mixing until a homogeneous cream is formed.
5. Add the grated ginger juice and mix well. Take to the fridge for about 30 minutes.
6. Place the filling in a piping bag.
Mounting
7. Unmold the biscuit bases that were in the fridge. Make a layer of ganache, another layer of Passion Fruit Filling and another layer of ganache. Book in fridge.
8. Before serving, sprinkle 50% Chocolate Powder.
Dicas
- Substitua o Recheio de Maracujá pelo Recheio de Frutas Vermelhas.