Express Breakfast | Van Houten

Ingredients

• 1 l cream
• 200 g milk
• 150 g NIBS-S
• 4 beans(s) vanilla bean
• 80 g invert sugar
• 8 g powdered gelatine (180 bloom)
• 130 g CHD-P72VEN
• 40 g coffee beans
• 250 g cream
• 1 g xanthan gum
• 30 g sugar
• 1 beans(s) vanilla bean
• 4 piece(s) Ice cubes
• 300 g Dallagiovanna tritordeum flour
• 33 g DCP-22EXBRU
• 180 g Whole egg(s)
• 4 g salt
• 200 g Whole milk
• 50 g cream
• 2 g agar
• 50 g sugar
• 60 g CHD-Q70CUB
• 140 g Fruit'Purée Apricot Capfruit
• 20 g trehalose
• 4 g pectin
• 1 g citric acid solution
• 20 g glucose syrup DE 60
• 120 g crispy brioche
• 100 g fondant icing
• 10 g butter