Containing: 3 Components
CROUSTILLANT
Ingredients: CROUSTILLANT
-
5 g
Preparation: CROUSTILLANT
Pocher
Ingredients: CROUSTILLANT
-
50 gsucre
Preparation: CROUSTILLANT
Caraméliser
Ingredients: CROUSTILLANT
-
300 gcrème liquide 35 % M.G.
Preparation: CROUSTILLANT
Décuire avec
Ingredients: CROUSTILLANT
-
280 g
Preparation: CROUSTILLANT
Verser sur
Mixer et reserver au froid pendant 4 heures, coulé.
BISCUIT CACAO
Ingredients: BISCUIT CACAO
-
100 gblanc d'œuf
-
250 goeufs
-
200 gsucre
Preparation: BISCUIT CACAO
Monter
Ingredients: BISCUIT CACAO
-
160 gblanc d'œuf
Preparation: BISCUIT CACAO
Monter
Ingredients: BISCUIT CACAO
-
80 gsucre
Preparation: BISCUIT CACAO
Mélanger les deux appareils
Ingredients: BISCUIT CACAO
-
60 gfarine T55
Preparation: BISCUIT CACAO
Tamiser et ajouter
Ingredients: BISCUIT CACAO
-
60 g
Preparation: BISCUIT CACAO
Etaler en cadre 40x60. Cuire à 200°C pendant 10/12 minutes.
MOUSSE CHOCOLAT INAYA™ 65%
Ingredients: MOUSSE CHOCOLAT INAYA™ 65%
-
95 glait entier
-
65 gsucre
-
40 gglucose
Preparation: MOUSSE CHOCOLAT INAYA™ 65%
Bouillir
Ingredients: MOUSSE CHOCOLAT INAYA™ 65%
-
262 g
Preparation: MOUSSE CHOCOLAT INAYA™ 65%
Verser sur
Ingredients: MOUSSE CHOCOLAT INAYA™ 65%
-
544 gCrème montée souple 35% M.G
Preparation: MOUSSE CHOCOLAT INAYA™ 65%
Ajouter à 45°C
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