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
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
Thanks to Sasha Nogueira – Du dessin à l’assiette for the recipe and illustrations. THE PRODUCTS WE USE ASSEMBLY AND FINISHING lemon yuzu crisp 1. The lemon yuzu crisp before use 2. Soften the lemon yuzu crisp and place on a sheet. 3. Spread the crisp evenly between two baking sheets, then chill. 4. Cut … Read more
