Eclipse | Valrhona Chocolate
ASSEMBLY AND FINISHING : On a flat plate, place a ring of OQO cream in the center, and then place half of the OQO sponge cake into the center of the ri
Ingredients
- 440g OQO 73 %
- 90g Butter
- 400g Egg whites
- 130g Granulated sugar
- 100g Egg yolks
- 250g Milk
- 3g Gelatin 180 Bloom
- 15g Water
- 285g OQO 73 %
- 500g Cream
- 90g OABIKA
- 30g Hydromel
- 175g OQO 73%
- 120g Crispy wafer flakes (Eclat d’or)
- 3g Salt
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