Chocolate Soufflé & Verbena Iced Milk | Valrhona Chocolate
Using a pastry bag fitted with a 10 mm nozzle, pipe a 16 g macaroon directly into the bottom of a soup plate. Lightly sprinkle the powdered sugar and then c
Ingredients
- 250g PATE D'AMANDE 55%
- 100g egg whites
- 2 zest
- 300g milk
- 20g corn flour
- 320g TAINORI 64%
- 60g egg yolk
- 100g caster sugar
- 200g egg whites
- 500g whole milk
- 40g caster sugar
- 60g inverted sugar
- 15g stabilizer 64G
- 10g fresh lemon verbena
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