Recipe ALEXANDRA VERRINE - Professionals
www.remycointreaugastronomie.com
Preparation steps: crumble, chocolate cream, St-Rémy cream and assembly, from a recipe by Stéphane Glacier, MOF pastry chef
Ingredients
- 150 g butter
- 90 g sugar
- 180 g flour
- 300 g milk
- 200 g cream 35% fat content
- 80 g egg yolks
- 80 g sugar
- 200 g couverture 64%
- 80 g milk couverture 38%
- 500 g whipped cream
- 100 g pastry cream
- 35 g St-Rémy® brandy 60%
More Like This
Recipe VERRINE ALEXANDRA - Epicureans
remycointreaugastronomie.com
Recipe FESTIVE VERRINE - Professionals
remycointreaugastronomie.com
Recipe Alexandra - Professionals
remycointreaugastronomie.com
Recipe POP’ART VERRINE - Professionals
remycointreaugastronomie.com
Recipe VERRINE: NO ALLERGIE - Professionals
remycointreaugastronomie.com
Recipe MOUTHFUL: CENTAUR - Professionals
remycointreaugastronomie.com
CREAM CHEESE AND VANILLA CROISSANT - Pastry and bakery - Elle & Vire Professionnel
elle-et-vire.com
Recipe St-Rémy crème brûlée - Professionals
remycointreaugastronomie.com