Recipe CREAM CHEESE TACO - Professionals
www.remycointreaugastronomie.com
Sponge cake: Beat eggs and sugar until frothy. Sift in flour and powdered pecans with a spatula. Spread 600 g...
Ingredients
- 600 g whole eggs
- 300 g egg yolks
- 495 g granulated sugar
- 100 g powdered pecans
- 350 g flour
- 935 g blackcurrant purée
- 367 g whole eggs
- 313 g granulated sugar
- 73 g gelatin mass
- 100 g butter
- 252 g granulated sugar
- 54 g water
- 126 g egg yolks
- 170 g gelatin mass
- 1 080 g cream cheese
- 900 g 35% cream
- 1 000 ml mascarpone
- 80 g granulated sugar
- 1 vanilla pod
- 16 g Cointreau® 60%
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