L’Alto

L’Alto

Level:
Medium
Makes:
Recipe for 30 individual pastries (7 cm diameter)

Cinnamon - Tonka Diplomat cream

Used products: Cinnamon - Tonka Diplomat cream

  • 270 g
    milk

Preparation: Cinnamon - Tonka Diplomat cream

Bring to a boil

Used products: Cinnamon - Tonka Diplomat cream

  • 35 g
    whole egg(s)
  • 20 g
    egg yolks
  • 35 g
    brown sugar
  • 20 g
    custard powder
  • 2 g
    Tonka bean powder
  • 4 g
    cinnamon powder

Preparation: Cinnamon - Tonka Diplomat cream

Temper the milk with

Cook like a pastry cream.

Used products: Cinnamon - Tonka Diplomat cream

Preparation: Cinnamon - Tonka Diplomat cream

Add

Used products: Cinnamon - Tonka Diplomat cream

  • 270 g
    whipped cream

Preparation: Cinnamon - Tonka Diplomat cream

At 30°C, add

At 86°F/30°C, add

Pipe Diplomat cream in 3 cm half-sphere Flexipan moulds.
Freeze.
Unmould and reserve in freezer for assembly.

Pipe Diplomat cream in 1.2 in / 3 cm half-sphere Flexipan molds.
Freeze.
Unmold and reserve in freezer for assembly.

Alto el Sol mousse

Used products: Alto el Sol mousse

  • 110 g
    egg yolks
  • 155 g
    syrup at 30 Brix

Preparation: Alto el Sol mousse

Whip
And

Whip them in mixer with whip attachment to create pate a bombe.

Preparation: Alto el Sol mousse

Fold the pate à bombe into 45°C

Used products: Alto el Sol mousse

  • 800 g
    whipped cream

Preparation: Alto el Sol mousse

At 30°C, add

Pipe mousse into 7 cm half sphere Flexipan mould.
Press frozen Diplomat half spheres in center of mousse.
Press Cara Crakine™ on mousse to create flat base.
Freeze.
Unmould and reserve in freezer for assembly.