Maracuja Cake
Procedure Chocolate mousse Heat the milk and add it to the Delipaste Chocolate. Mix thoroughly and continue heating to make a creamy, smooth ganache. Add the Pannamousse to the cold cream.
Ingredients
- 500 g cream
- 60 g Pannamousse
- 35 g Pate à bombe
- 50 g Delipaste Chocolate
- 50 g milk
- Biscuit
- 300 g Pastovopan
- 200 g flour
- 50 g starch
- 300 g egg white
- 150 g sugar
- 400 g milk
- 90 g Pannamousse
- 100 g Delipaste Vanilla
- 200 g Pastovopan
- 750 g semi-whipped cream
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