Coconut/Okapi chocolate millefeuille | Veliche

Name: Coconut/Okapi chocolate millefeuille | Veliche
Ingredients: 500 g Flour; 50 g Butter; 5 g Salt; 50 g High fat Cocoa Powder; 275 g Water; 400 g Butter (laminating butter); 250 g Cream; 110 g Coconut milk or puree; 3 g Gelatine powder; 15 g Water; 70 g Obsession 30 Belgian white chocolate; 70 g Mascarpone; 10 g Rum; 600 g Cream; 150 g Full fat milk; 5 g Gelatine powder; 25 g Water; 200 g Okapi 65 Signature Origin dark couverture chocolate

www.veliche.com

I. COMPOSITION Chocolate millefeuille Coconut chantilly Okapi 65 Signature Origin dark chocolate cream Chocolate decoration II. CHOCOLATE…

Keywords

High fat Cocoa Powder
roll out the pastry dough to 2.5cm thickness. Prick a few holes
sprinkle with florentine powder and (under pressure) bake evenly at 185°C. After baking

View Original

Share this recipe: