Millefeuille Minute

I. COMPOSITION Puff pastry Blondy custard cream Yuzu chocolate sauce Lemon almonds    II. PUFF PASTRY 1000 g Flour T55 40 g Sugar 20 g Salt 510 g Water 100 g Melted butter 800 g Laminated butter   PROCESS Mix flour, sugar, salt and water together for 2 min...

Easter Harvest

I. COMPOSITION Martellato MA6100 Mould Chocolate World CW1317 Mould Chocolate shells Gianduja  Crispy gianduja Black cocoa butter Chocolate hay    II. CHOCOLATE SHELLS Q.N Temptation 64  Belgian dark couverture chocolate Q.N Obesession 30 Belgian white chocolate...

SAPHIR

I. COMPOSITION Mould ref: CW1939 Chocolate shell Almond lavender praliné Blueberry ganache   II. CHOCOLATE SHELL 300 g Cocoa Butter 15 g Blue chocolate color Q.N Iridescent silver powder Q.N Temptation 64 Belgian dark couverture chocolate   PROCESS Melt the...

N+D=♥

I. COMPOSITION 4 cakes mold JR PILLOW Chocolate cake Chocolate coating   II. CHOCOLATE CAKE 335 g  Whole eggs  200 g Cane sugar 2.6 g Sea salt  220 gButter 45 g Oil 278 g INTENSE 35 Belgian milk couverture chocolate 220 g Flour T55 110 g Corn starch 11 g   Baking...

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...