Monoportion Nutty
Procedure Nougat Mousse Heat 100 g of cream to 40°-50°C, add the Moussecream and mix in the Pastovopan (or Pastovocrem).
Ingredients
- 500 g cream
- 75 g Moussecream
- 40/50 g Delipaste Nougat (or Nougat)
- 40 g Pastovopan/Pastovocrem
- 400 g Pastovopan
- 100 g sugar
- 80 g rice starch
- 900 g whole milk
- 100 g cream
- 10 g Delipaste Vanilla Super
- 500 g Fabbri Almond Paste
- 250 g eggs
- 125 g butter
- 100 g Nutty
- 25 g flour
- 8 g cocoa
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