LES FEUILLES
On one Sablé and two pieces of Chocolate Décor, using a round piping tip (size 803), pipe lines of dots of Crémeux to make the veins of the leaf. Place in t
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Cooking tools:
- Stand mixer
- Immersion blender
- Double boiler
- Cookie cutter
- Piping bag
- Sifter
- Silicone baking mat
- Rolling pin
- Instant-read thermometer
- Kitchen scale
- Bench scraper
- Offset spatula
- Fine-mesh sieve
- Acetate sheet
- Paring knife
- Whisk
- Saucepan
- Pot
- Mixing bowl
- Spatula
- Plastic wrap
- Oven
- Refrigerator
- Plate
Ingredients
- 95g Unsalted Butter
- 90g Confectioner’s Sugar
- 52g Eggs
- 162g All-purpose Flour
- 20g potato starch
- 1g COCOA POWDER
- salt
- 190g whole milk
- 190g heavy cream
- 1.2g batak berry
- 20g coconut palm sugar
- 82g egg yolks
- 197g NYANGBO 68%
- 400g Coconut purée
- 70g Shredded coconut
- 2.5g gelatin sheets
- 8.5g COCOA POWDER
- 21g all-purpose flour
- 6g cornstarch
- 60g Confectioner’s Sugar
- 70g Egg whites
- 30g Unsalted butter
- 301g water
- 2.5g salt
- 500g NYANGBO 68%
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