Chocolate mousses

le 27 mai 2019 - Recipes
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Franck Michel, Meilleur Ouvrier de France Pâtissier, Pastry World Champion presents 2 recipes of chocolate to be reproduced at home

EMPREINTE-SAC-1KG-72-République-Dominicaine-INVERS

CHOCOLAT MOUSSE WITH EMPREINTE DOMINICAN REPUBLIC 72%

Milk 155 g
Inverted Sugar 30g
Egg yolks 105g
Couverture Empreinte Dominican Republic 72% 150g
Whipped Cream 155 g

Cook the milk, the inverted sugar and the egg yolks like a custard.
Add the chopped couverture, mix together. Temper.
Mix the whipped cream and use immediately.

SUCCESSION-SAC-1KG-INVERS-Noir-58,5%

CHOCOLATE MOUSSE WITH SUCCESSION 58,5 %

Milk 155 g
Inverted Sugar 30 g
Egg yolks 105 g
Couverture Succession Dark 58,5 % 155 g
Whipped Cream 155 g

Cook the milk, the inverted sugar and the egg yolks like a custard.
Add the chopped couverture, mix together.
Temper.
Mix the whipped cream and use immediately.

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