Cork | Veliche
I. COMPOSITION 40 PIECES Sesame biscuit Sesame praline cream Milk chocolate mousse Milky chocolate coating II. SESAME BISCUIT 160 g Eggs 80 g Blond…
Keywords
- blond cassonade and honey. Add at 40°C melted butter with chocolate
- then bake at 170°C during 12 min
- pour over the hazelnut praliné
- add the gelatin mass and pour onto the chocolate
- then make a ganache. At 35°C
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.
Ingredients
- 160 g Eggs
- 80 g Blond cassonade
- 40 g Honey
- 32 g Butter
- 50 g Inspiration 32 Belgian milk couverture chocolate
- 60 g Pure sesame paste
- 1 1/2 g Orange zests
- 130 g Flour T45
- 6 g Baking powder
- 65 g Full fat milk
- 20 g Brown sugar
- 50 g Hazelnut praliné 65%
- 100 g Pure sesame paste
- 1.2 g Sea salt
- 25 g Roasted sesame seeds
- 157 g Full fat milk
- 51 g Gelatin masse (1/5)
- 375 g Inspiration 32 Belgian milk couverture chocolate
- 750 g Whipped cream 35%
