Rugged
Assembly: Once the sponge has cooled, cut out 14cm diameter disks. At the same time, weigh 60g of crisp into 14cm rings and press it down gently. For each
Ingredients
- 180 g Pastry flour
- 38 g COCOA POWDER
- 12 g Baking powder
- 150 g Heavy cream 36%
- 110 g Invert sugar
- 76 g P125 CŒUR DE GUANAJA
- 100 g Clarified butter
- 380 g Eggwhites
- 190 g Sugar
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