Savoiardi

• 5.5 cm 40-50 pieces
  
  01. Add sugar A, honey, eggs and frozen egg yolk to the kitchenade to firm up the air collection.
  02. Mix the powdered ingredients with the egg batter of 01 by sifting twice.
  03. Squeeze 5.5 cm long with a round tip (10 mm), sprinkle with sugar and add ultra-fine sugar once more Sprinkle it.
  04. Bake at 170℃ for 10 minutes based on the convection oven.

Creama Pasiccera

• 01. Boil milk once with vanilla bean.
  02. Mix sugar salt and starch well, then add frozen egg yolk and mix well until the powder is not visible.
  03. After adding hot milk to 02, boil it again to 85℃, cool it quickly and store it in the refrigerator.

Ganache al Choco

• 01. Heat whipped cream and starch syrup together, then mix with dark chocolate.
  02. At the end, combine butter.

Chantilly Mascarpone

• 01. After boiling Crema Pastichera, the gelatin that's been soaked
  Melt and mix.
  02. Combine whipped cream and frozen mascarpone.

Bagne Campari

• 01. All the ingredients except for the scent of camphor and rose in one place Put it in and boil it.
  02. Boil and add the camphor and rose scent.
  03. Add food coloring to make it red,Cool it down and use it

Montage

• 01. Prepare Savoiardi by cutting it into 5.5cm squares.
  02. Ganache al Ciocco and Crema Pasticera Prepare 1.5:1 by mixing.
  03. Spread the shaved Savoyardi in a Berin cup and wet it with Bagna Campari syrup.
  04. Squeeze the crema pastichera and squeeze 02.
  05. Put the chopped Savoyardi on top and soak it with Campari syrup.
  06. Make layers again in the order of weaving crema pastichera.
  07. Finish by squeezing Chantilly Mascarpone.