Raspberry soufflé with salted chocolate
Weight Ingredients 750 г Dark chocolate Cacao Barry Extra-Bitter Guayaquil 64% 150 г Milk chocolate Cacao Barry Lactée Supérieure 38% 600 г Lescure cream 8 pcs. Egg yolk 100 г Sugar 900 г medium whipped cream Method of preparation Chocolate mousse Boil the cream and pour over the chocolate to make the ganache. Make a sabayon with the egg yolks and
Eclairs with white chocolate Cacao Barry
Weight Ingredients 125 g water 125 g milk 4 g salt 4 g sugar 112 g Elle & Vire butter 138 g flour 250 g eggs Preparation method for Steamed dough/Shu dough for eclairs Beat the eggs with a hand blender. Cut the butter into small cubes. Mix sugar, salt, milk, butter and water in a saucepan.