Difficult
Makes: 3x18cm
"I wanted to create a gluten free entremets while remaining true to a classical one, using Cacao Powder in every component as well." Dimitri Fayard, 2008 World Pastry Champion- North America Lead Chef Chocolate Academy™ Centers. Cacao Powder Collection added value: Nature Cacao enhance the philosophy of this entremet, "clean label" The Noir Intense is used to create a really dark glaze. Tips : In order to have the best volume on the flourless sponge, be sure to add the sugar in at least 6 steps."I wanted to create a gluten free entremets while remaining true to a classical one, using Cacao Powder in every component as well." Dimitri Fayard, 2008 World Pastry Champion- North America Lead Chef Chocolate Academy™ Centers. Cacao Powder Collection added value: Nature Cacao enhance the philosophy of this entremet, "clean label" The Noir Intense is used to create a really dark glaze. Tips : In order to have the best volume on the flourless sponge, be sure to add the sugar in at least 6 steps."I wanted to create a gluten free entremets while remaining true to a classical one, using Cacao Powder in every compone...
- Conservation:
- Room temperature: not recommended; Refrigeration: recommended; Freezing: not recommended
Containing: 6 Components
Hazelnut Crumble
Flourless Sponge
Chocolate Crémeux
Chocolate Mousse
Chocolate Glaze
Decoration
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