PROSPERITY

I. COMPOSITION 4 cakes Silikomart SAVARIN 180 Brownie biscuit Soft caramel Brownie mousse White chocolate glaze   II. BROWNIE BISCUIT 375 g Whole eggs 400 g Brut cane sugar 2.5 g Sea salt 200 g Fresh cream 35% 375 g Butter 625 g Emotion 58 Belgian dark couverture...

Day 1st

I. COMPOSITION 3 CAKES ( mold UNIVERSO 1200) Almond streusel  Cherry marmelade Chai chocolate creamy Chocolate mousse Chocolate glaze   II. ALMOND STREUSEL 100 g Butter 100 g Brown sugar 130 g Almond brut 100 g Flour T55 2 g Sea salt    PROCESS Roast the...

Cork

I. COMPOSITION 40 PIECES Sesame biscuit  Sesame praline cream Milk chocolate mousse  Milky chocolate coating   II. SESAME BISCUIT 160 g Eggs 80 g Blond cassonade 40 g Honey 32 g Butter 50 g Inspiration 32 Belgian milk couverture chocolate  60 g Pure sesame paste...

Booom

I. COMPOSITION 20 pieces Ø 5 cm / 6 cm high Hazelnut biscuit   Fruity caramel Fruity chocolate mousse Red glaze   II. HAZELNUT BISCUIT 1 tray 60×40 cm 260 g Roasted hazelnut powder 220 g Brown sugar 60 g Icing sugar 2 g Sea salt 80 g Egg whites  80 g Egg...

Shared Chocolate Love

I. COMPOSITION Chocolate sablé Tonka bean anglaise Chocolate biscuit Belgian dark chocolate mousse Cocoa jelly Raspberry bavarois Chocolate ganach Decorative chocolate heart   II. CHOCOLATE SABLE Ingredients 120 g Butter 95 g Powdered sugar 1 g Salt 47 g Whole...