![]() ![]() Add 15 g of coffee dissolved in a small amount of water.Ĭhocolate ganache: Bring the cream to a boil with the remaining coffee. The mixture should double in volume and whiten. ![]() Gradually add previously softened butter and continue whipping. Add 1 whipped whole egg and one yolk to the sugar mixture. Remove the biscuit from the plaque as soon as it comes out of the oven.Ĭoffee buttercream: Cook the sugar in 70 g of water until it reaches the small ball degree. Spread the preparation on parchment paper. Melt the butter, let cool and add to the mixture. Gently blend in the egg whites to the rest of the preparation using a spatula. Beat the egg whites and sugar until stiff. Gioconda biscuit: Whip together the almonds, sugar, flour and egg yolks for approximately 15 minutes. 200 g bittersweet couverture chocolate.Home Content Articles La Scena Musicale Search
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