.. This does not mean that it is a rip-off with cake! But a cake shaped like a square wrapping.
The interior consists of 4 layers of sponge cake filled with chocolate cream.
Custard Chocolate 55%:
this recipe is the master of Leonardo Carlo , world champion pastry, pastry instructor at the course that I am following, (a true genius) can also be found on the site along with your a great many other things, go and see !
fresh whole milk 500 g cream 300 g fresh
yolks 375 g caster sugar 65 g
Corn starch 750 g dark chocolate 55% coverage
Procedure: Cook first 5 ingredients such as a pastry cream, remove from heat and add the dark cover, stir until completely dissolved.
Cool in a blast and keep refrigerated in an airtight container at +4 ° C.
I used a half dose and it also made a little bit!
The decoration is in sugar paste, the recipe is still the same, find it here !
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