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  2. Ruby Cabosse Praline - Rosé Champagne

黑巧克力焦糖蛋奶冻

焦糖蛋奶冻遇见巧克力,勺勺美味停不下来。采用这个简单的配方,您一定能够为甜点菜单增添额外的魅力。别忘了,人们常说:甜点菜单上有巧克力会让更多的食客点甜点。

配方

Created by
  • Jos Lenaers - 大厨,欧洲青年餐饮经理人成员
  1. 焦糖蛋奶冻和方旦糖巧克力
  2. 完成和准备

焦糖蛋奶冻和方旦糖巧克力

配料 配料
  • 1l
    奶油
  • 200g
    70-30-38NV

混合一起加热。

  • 12g
    蛋黄
  • 200g
    糖

搅匀并加热至 80°C。通过细筛过滤,并倾倒在小模具或深盘子中。 冷却12个小时。

完成和准备

使用Callebaut® Splitters和浸渍了糖的薄荷叶装饰。

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含有意式奶冻和炖梨的布朗尼

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含有胡萝卜和橙子雪芭的巧克力海绵蛋糕,轻松制作

含有胡萝卜和橙子雪芭的巧克力海绵蛋糕,轻松制作

巧克力蛋奶酥

巧克力蛋奶酥

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