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

Weight Ingredients 400 г Whipped cream 35% 65 г Invert sugar 250 г Powdered sugar 970 г Valrhona Ariga Lacte 38% Preparation: Heat the whipped cream and invert sugar (glucose-fructose syrup) until boiling. Gradually pour in the liquid chocolate, stirring vigorously and continuously. The aim is for the mixture to become glossy and

Weight Ingredients 900 г Whipped cream 35% 65 г Invert sugar 65 г Custard 1,2 kg Valrhona Ariga Lacte 38% Preparation: To the pre-made custard, which has just been strained and is still warm, add the melted chocolate and start stirring. The temperature of the mixture should

Weight Ingredients 100 г Corman cow butter 100 г Sugar 100 г Almond flour EOC 100 г Flour Preparation: Leave the butter at room temperature. Mix all the dry ingredients in a bowl, then add the soft butter and knead well. Spread the mixture on a baking sheet

  Colavita is among the most famous olive oils worldwide. The Italian brand is used by the most prominent chefs and restaurants of different nationalities and is an integral ingredient of the table of households on several continents. Colavita is characterised by its traditional

Грамаж Съставки 75 г Захар 75 г Пчелен мед 150 мл Сметана Животинска UHT 35% 150 г Бланширани нарязани бадеми 50 г Захаросани Портокалови кори 75 г Нарязани сушени смокини 75 г Valrhona Inspiration Yuzu   Начин на приготвяне: Гответе захарта, пчелния мед и сметаната на 115 ° C, след което свалете съда от котлона и добавете плодовете