A Recipe for Ecuador | Debic
An inspiring recipe for Ecuador | Debic. A Recipe compiled for and by professional chefs and bakers.
Ingredients
- 245 g egg white
- 120 g sugar
- 55 g egg yolk
- 200 g dark chocolate
- 55 g Debic Crème butter
- See recipe on p. 32
- use half of the ingredients.
- 375 g milk
- 125 g Debic Stand & Overrun (1)
- 55 g inverted sugar
- 110 g egg yolk
- 485 g dark chocolate
- 875 g Debic Stand & Overrun (2)
- 125 g water
- 300 g sugar
- 300 g glucose syrup
- 200 g Debic Végétop
- 145 g gelatine mixture
- 300 g dark chocolate
- dark chocolate mixture (1:1)
- cocoa butter
- chocolate decoration
- physalis
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