Chocolate Pastiera

Mix the butter, icing sugar, and almond powder using the paddle attachment.

dd the eggs with the dissolved salt, then incorporate the smaller portion of flour and allow it to combine.

Finally, add the remaining flour and the cocoa powder.

Let stabilize in the refrigerator for 6 hours.

Roll out the dough to a thickness of 2.5 mm and let rest in the freezer.

Line the buttered moulds and return them to the freezer.

Bring the milk and salt to a boil in a saucepan.

In a bowl, combine the starches with the sugar and mix dry, then add the egg yolks and mix to form a batter.

Pour part of the boiling milk into the yolk batter and stir to temper the mixture, then add the remaining milk and proceed with cooking. This can be done either in a saucepan over heat or directly in the microwave.

Cook until it reaches 82°C.

Finish by emulsifying with an immersion blender together with the chocolate pastry cream and the cocoa mass to refine the texture.

Pour the cream onto a cold tray, cover with cling film in contact, and blast chill.

Cook the wheat with the milk, cocoa, and butter until a thick mixture is obtained, then allow to cool.

Mix the ricotta with the sugar, add all the other ingredients, and whisk until the mixture is smooth and silky.

Pour the mixture into the tart moulds lined with shortcrust pastry.

Bake with the valve open at 180°C for approximately 40 minutes.

Emulsify the ricotta with the pastry cream and the aromas.

Heat a small portion of the mixture to dissolve the gelatin previously hydrated with the water.

Lighten by folding in the semi-whipped sweetened cream.

Melt the 72% dark chocolate, milk chocolate, and cocoa butter at 40/45°C.

Gelatin the surface of the pastiera.

Spray the Diplomat cream with velvet effect using gold stardust.

Decorate with a shortcrust pastry lattice.

Assemble in Pavoni Calisson mould:

Shortcrust pastry base.

400 g of pastiera mix.

250 g of ricotta and chocolate diplomat cream with vanilla and orange.