Corman
  • Baker-Pastry Chef

Camera Caffè

  • An original recipe from Arianna Trentini
  • Recipe calculated for 24 pieces
  • 19 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Selection cream 35% fat
1
1

Financier Base

  1. Lightly whip the egg whites.
  2. Add the pre-mixed and sifted powders, then incorporate the butter at 45°C. 
  3. Divide the mixture into three parts of 250g each.
187 g egg whites 209 g Traditional Butter 82% fat – Block 187 g icing sugar 165 g almond powder
2
2

Chocolate financier

  1. Add 90g of 64% chocolate to one part and pour into a 20 x 20 cm frame.
  2. Bake in a ventilated oven at 180°C for about 10 minutes. 
90 g chocolate 64%
3
3

Pistachio Financier

  1. Add 90g of 100% pistachio paste to another part and pour into a 20 x 20 cm frame. 
  2. Bake in ventilated oven at 180°C for about 10 minutes. 
90 g Pistachio paste 100%
4
4

Almond Financier

  1. Add 90g of 100% almond paste to the last part and pour into a 20 x 20 cm frame. 
  2. Bake ventilated oven at 180°C for about 10 minutes. 
90 g Almond paste 100%
5
5

Sablé Base

  1. Toast the almond powder in the oven at 120°C for about 10 minutes.
  2. Cream the butter at 20°C with the icing sugar. 
  3. Add the eggs pre-mixed with the salt and almond powder.
  4. Incorporate the flour and let rest in the refrigerator at 4°C for at least 2 hours. 
  5. Roll out to 2 mm thick and cut triangles using the cutter provided in the kit. 
  6. Bake in a ventilated oven at 158°C for about 15 minutes, between two Forosil sheets. 
190 g icing sugar 228 g Traditional Butter 82% fat – Block 107 g eggs 2 g salt 64 g almond powder 500 g flour
6
6

Mirror glaze base

  1. Bring the first five ingredients to 103°C.
  2. Add the gelatin mass and divide into three equal parts. 
400 g condensed milk 1250 g neutral mirror glaze 300 g water 600 g sugar 600 g glucose syrup 400 g gelatin mass
7
7

Pistachio glaze

  1. Add the colours and chocolates to the Mirror Glaze Base, and emulsify.
1130 g Glaze Base 170 g white chocolate 30 g Milk chocolate 30% 1 g white colorant hydrosoluble
8
8

Red glaze

  1. Add the colours and chocolates to the Mirror Glaze Base, and emulsify.
1130 g Glaze Base 200 g white chocolate 1 g Red colour hydrosoluble
9
9

Chocolate glaze

  1. Add the colours and chocolates to the Mirror Glaze Base, and emulsify.
1130 g Glaze Base 200 g Chocolate 60%
10
10

Crème anglaise

  1. Bring all ingredients to 82°C.
  2. Make a classic crème anglaise then cool quickly. 
339 g milk 146 g Selection cream 35% fat 48 g sugar 96 g egg yolks 24 g dextrose 4 g rice starch 1 g salt
11
11

Chocolate-cherry triangle: Milk chocolate cream

  1. Melt the chocolate and bring the crème anglaise to 30°C.
  2. Emulsify thoroughly.
272 g custard 130 g 40% Milk chocolate
12
12

Chocolate-cherry triangle: Chocolate Mousse

  1. Combine the crème anglaise with the chocolate to create an emulsion, and add the gelatine mass.
  2. Fold in the semi-whipped cream.
171 g custard 85 g 14 g gelatin mass 208 g Selection cream 35% fat
13
13

Chocolate-cherry triangle: Assembly

  1. Pour the milk chocolate crémeux over the chocolate financier inside a 20 × 20 cm mould.
  2. Pour the remaining crémeux into the small triangle moulds included in the kit.
  3. Distribute the cherries evenly over the surface of the crémeux.
  4. Blast freeze at −18°C. Cut 6 × 3 cm crémeux triangles.
  5. Place 20 g of chocolate mousse into the triangle mould and insert the crémeux in the centre.
  6. Blast freeze. Glaze the larger triangle with chocolate glaze and spray the smaller one with the red spray mixture.
  7. Place the large triangles on their pastry bases and then position the small triangle on top.
  8. Decorate with candied cherries and chocolate plaques.
 SQ Candied amarena cherries  SQ Red spray mixture  SQ Chocolate glazing
14
14

Pistachio-orange triangle: Orange marmelade

  1. Pierce the whole oranges with a fork and blanch them by boiling for 5 minutes in salted water, then for 10 minutes in unsalted water.
  2. Blend the oranges in a food processor.
  3. Add the remaining ingredients and cook until boiling. Cool.
150 g oranges 66 g caster sugar 1,2 g yellow pectin
15
15

Pistachio-orange triangle: Pistachio bavarois

  1. Combine the crème anglaise with the pistachio paste, add the gelatine mass, then fold in the whipped cream.
  2. Store at 4°C.
198 g custard 45 g pistachio paste 20 g gelatine mass 216 g Selection cream 35% fat
16
16

Pistachio-orange triangle: Assembly

  1. Pour the orange marmalade over the pistachio financier inside a 20 × 20 cm mould.
  2. Blast freeze at −18°C. Cut 6 × 3 cm triangles. Place 20 g of pistachio bavarois into the triangle mould and insert the marmalade in the centre.
  3. Pour the remaining bavarois into the small triangle moulds included in the kit.
  4. Blast freeze.
  5. Glaze the large triangle with pistachio glaze and spray the small one with the orange spray mixture.
  6. Place the triangles on their respective pastry bases, then position the small triangle on top of the large one.
  7. Decorate with orange peel and chocolate plaques.
 SQ orange zest  SQ Orange spray mixture  SQ Chocolate
17
17

Raspberry-tonka triangle: Raspberry-tonka compote

  1. Heat the purée, raspberries, Tonka bean, sugar (1), and dextrose to 40°C.
  2. Add the pectin previously combined with the sugar (2). Bring to a boil.
  3. Chill to 4°C.
150 g raspberry puree 150 g whole raspberries 15 g sugar (1) 20 g dextrose 0,2 g tonka beans 6 g pectin NH 32 g sugar (2) 6 g lemon juice
18
18

Raspberry-tonka triangle: Vanilla bavarois

  1. Combine the crème anglaise with the vanilla, Tonka bean, and gelatine mass.
  2. Finally, fold in the semi-whipped cream.
225 g custard 0,5 g vanilla from Tahiti 0,2 g tonka beans 30 g gelatin mass 192 g Selection cream 35% fat
19
19

Raspberry-tonka triangle: Assembly

  1. Pour the raspberry compote over the almond financier inside a 20 × 20 cm mould.
  2. Blast freeze at −18°C. Cut 6 × 3 cm triangles.
  3. Place 20 g of bavarois into the triangle mould and insert the compote in the centre.
  4. Pour the remaining mixture into the small triangle moulds included in the kit. Blast freeze.
  5. Glaze the large triangle with red glaze and spray the small triangle with the white spray mixture.
  6. Place the triangles on their respective pastry bases, then position the small triangle on top of the large one.
  7. Decorate with raspberry crispies and white chocolate plaques.
 SQ raspberries  SQ White spray mixture  SQ Raspberry crispies (Sosa)  SQ white chocolate
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