MICROWAVE SPONGE | Le Royal

MICROWAVE SPONGE | Le Royal

www.barry-callebaut.com

Microwave sponge recipe | Ideal for use in the catering industry for the assembly of desserts or as a final touch in decoration of certain cakes or pastries

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Ingredients

  • 220 g Nut and dried fruit praline 50%
  • 180 g egg whites
  • 30 g weak flour
  • 2 g salt

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