Weight Ingredients 200 г Egg yolks 500 г Whole milk 500 г Animal cream 35% 100 г Sugar Preparation: Bring the cream to the boil with the milk and pour the mixture over the eggs, previously mixed (but not beaten) with the sugar. Cook the mixture at 82-84°C until it coats the back of a spoon. Strain.

Weight Ingredients 500 г Whole milk 20 г Gelatin 1 kg Animal cream 1,06 kg Valrhona Arriaga White 30% Preparation: Bring the milk to the boil and add the gelatine. Pour about 1/3 of the hot liquid into the ARIAGA WHITE 30% chocolate and beat with a whisk until smooth, elastic and glossy and

Weight Ingredients 400 г Animal cream 65 г Invert sugar 1,31 kg Valrhona Arriaga White 30% Preparation: Bring the mixture of cream and invert sugar to a boil. Gradually pour the mixture into the melted ARIAGA WHITE 30% chocolate and stir vigorously to obtain a glossy and elastic texture. Mix

Weight Ingredients For the ganache: 560 г Valrhona Tropilia 53% 535 г or Valrhona Tropilia 70% 560 г Animal cream 35% 95 г Oil 95 г Invert sugar For glaze: 580 г Valrhona Tropilia 53% 680 г or Valrhona Tropilia 70% 450 г Animal cream 35% 1,2 kg Absolu Cristal Neutral Glaze Preparation: For the Ganache: Melt the couverture TROPILIA 53% or 70% . Leave

Weight Ingredients 560 г Animal cream 35% 95 г Invert sugar 560 г Valrhona Tropilia 53% 95 г Oil Preparation: Melt the couvertureTROPILIA. Bring the mixture of cream and invert sugar to a boil and add the melted couverture several times. With a rubber spatula, stir to get a smooth, glossy and elastic

Weight Ingredients 570 г Whole milk 9 г Gelatine 740 г Valrhona Tropilia 53% 1140 г Animal cream 35% Preparation: Dissolve the gelatin. Bring the gelatine to the boil with the milk and strain. Melt the TROPILIA 53% or 70% couverture. Pour the milk and gelatine mixture over the melted couverture several times. With a rubber spatula

  What is cream Cream is a non-homogenised milk with a high fat content, which is known in this country from the past as kaymak. It contains calcium, vitamins A, B and D and mineral salts which are beneficial to the human body. It is characterised by its high

Weight Ingredients 250 г Mascarpone ZANETTI 250 г NAARMANN cream 200 г Fruit puree of choice 0.5 г Powdered sugar 0.5 g Gelatin Preparation: Mix the mascarpone lightly with the icing sugar. Whisk the pastry cream with a little lightly whipped cream. Heat the fruit puree and add the gelatine to swell. Once all the bases are