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Recipe Step by Step
BISCUIT MOELLEUX CHOCOLAT
129g Whole almonds
80 + 50g Trehalose
192g Whole eggs
90g Egg white
At the same time, beat the egg whites with the trehalose..
Gently mix these two mixtures together.
Spread into a 40 x 60cm frame and bake at 355°F (180°C) for 20 to 25 minutes.
KOMUNTU 80% CHANTILLY
1000g UHT Cream 35%
Before you add it to the airy whipped cream, check your chocolate’s temperature 55-58°C.
Mix using a spatula and pour out straight away.
150 + 40g Water
200g Caster sugar
250g Syrup of glucose
200g Concentrated sweetened milk
400g Cocoa butter
40g Absolu Cristal neutral
Allow to set for 24 hours before use.
Reheat the glaze to 37°- 38°C, mix thoroughly and remove as much air as possible. Glaze.