Jingle Bell Pastry | Veliche
Recipe for 12-16 Pastries Molds : 7cm sphere mold 6cm silicone sphere mold Gold cocoa butter I. Chocolate Sponge (Crumble) Use leftover …
Ingredients
- 50 g Cream
- 5 g Gelatin Powder
- 25 g Water
- 250 g Caramel chocolate Euphoria 31%, Veliche
- 2 g Vanilla Bean
- 41 g Dark chocolate Sensation 72%, Veliche
- 105 g Butter
- 85 g Egg
- 75 g Brown Sugar
- 1.5 g Salt
- 55 g Flour
- 19 g High Fat Cocoa Powder, Veliche
- 38 g Pecan Nuts
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