catégorie de recette: Entremets & domes
Vanilla Pecan Buche
THE PRODUCTS WE USE Rectangular log combining the sweetness of vanilla with the crunch of pecans.This log is composed of a pecan crunch, a light chocolate cream, an almond-pecan Joconde cookie, a light vanilla ganache montée and a milky chocolate rocher glaze.A refined, gourmet dessert from Unipatis, perfect for festive occasions or pastry showcases. ASSEMBLY … Read more
Strawberry vanilla dessert buche
THE PRODUCTS WE USE ASSEMBLY AND FINISHING 1. Place a sheet of Rhodoïd in the log mould and place 1/3 of the vanilla mousse at the bottom. 2. Place 1/3 of the mousse in the mold and push up on the edges to eliminate air bubbles. 3. Remove the strawberry compote insert from the mould. … Read more
Strawberry Lemon Entremets
THE PRODUCTS WE USE ASSEMBLY AND FINISHING lemon crisp 1. Make a Rhodoïd® circle and place the sponge cake in it. 2. Warm the crisp slightly in the microwave or bain-marie, then spread it out (approx. 5mm thick) on a baking sheet between two sheets of baking paper. 3. Poach the strawberry mousse on top. … Read more