Tick off what you already have so you are able to determine what needs to be purchased.
Décor Mirall White
Roast the walnuts.
Beat all the ingredients together in the mixer for 6 minutes on high speed.
spread 500 gr. on a 40×60 baking tray and bake at 160 degrees for 7 minutes.
Place the easy white patisserie with the milk, the puree and the lemon juice in the mixer and beat for 1 minute on the 1st speed.
Add the Gioia mararine at room temperature and beat on the 3rd speed for 5 minutes.
Boil the cream with the glucose and the caramel cream in a saucepan.
Put the chocolate and margarine in a bowl and pour over the hot cream.
Homogenize and leave the ganache to set.
Make a light syrup by boiling all the ingredients together and leave to cool.
Heat in the microwave at 38 degrees and stir slowly avoiding bubbles.
Metallizzato Bronze il Punto
Put a few rops of alcohol in the Metallizzato Bronze powder, with a cutter form circles on the mirall.
Composition of the dessert
Put a walnut bisquit on a baking paper, add syrup, then spread a thin layer of banana mousseline, put another walnut bisquit, add syrup, a thin layer of caramel ganache, another walnur bisquit, syrup and finally another layer of banana mousseline. Let it freeze, glaze with the mirall white and flatten with a spatula, let the mirror stabilize and cut into rectangular pieces. Finally we create a circle in each piece with metallizzato bronze.