A Recipe for LE 95 | Debic
An inspiring recipe for LE 95 | Debic. A Recipe compiled for and by professional chefs and bakers.
Ingredients
- 220 g crispy puffed rice
- 125 g milk chocolate
- 250 g almond praliné
- 160 g egg yolk
- 120 g grounded almonds
- 60 g icing sugar
- 50 g flour
- 30 g cacaco powder
- 20 g cacaonibs ( grué)
- 50 g Debic Crème butter
- 150 g egg white
- 50 g sugar
- 700 g Debic Crème Brulée
- 100 g white chocolate
- 1 orange
- the zests
- 50 g gelatin mass ( 1:5)
- 28 g Cointreau 60% vol
- 275 g sugar
- 100 g water
- 120 g whole egg
- 270 g egg yolk
- 550 g dark chocolate 66%
- 1 l Debic Stand & Overrun
- 350 g Debic Stand & Overrun
- 50 g inverted sugar
- 150 g dark chocolate 66%
- 500 g Debic Stand & Overrun
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