PROSPERITY

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

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

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

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

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...