Baccarat Gateau
Recipe
Chococlate sponge-Baccarat
| ingredients | preparation |
|---|---|
|
Beat to form ribbon. |
|
Whisk to soft peaks. |
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Combine both egg mixtures. |
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Fold in. |
|
Add |
Spread out on 35*28 cm baking tray covered with a Silpat sheet. |
|
Ganache
| ingredients | preparation |
|---|---|
|
Boil. |
|
Pour the liquids over. |
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Add at 40˚C; emulsify. |
Crunch
Finishing and assembly:
The recipe is for 2 frames of 10*30 cm. Place a layer of chocolate sponge on the bottom. Cover with a thin layer of crunch. Fill up with chocolate ganche. Place a second sheet chocolate sponge. Repeat this operation 4 times. Allow to set. Glaze with chocolate ganache. Cut into 2.5 cm slices and decorate to taste. |
