#Repost @karim.bourgi ・・・ PLAISIR 2.0 SOFT CHOCOLATE BISCUIT 33 G Almond powder 33 G Icing Sugar 103 G Egg yolks 25 G Cream UHT 22 G Cocoa powder 30 G Dark chocolate 70% 70 G Butter dry 84% 150 G Egg whites 33 G sugar for meringue Bake for 12 minutes at 170ºC. MILK CHOCOLATE CREAMY 250 G Cream UHT 35% 250 G Milk full fat 100 G Egg yolks 50 G Sugar 500 G Custard base 250 G Milk chocolate 40% 20 G Mass gelatin Cook into custard add the gélatine mass then emulsify with the chocolate. CRUNCHY HAZELNUT 140 G Almond crumble 70 G Eclat d’or 85 G Hazelnut paste 95 G Hazelnut praline 60% 70 G Cocoa butter 55 G Jivara 40% Mix all the ingredients together and use immediately as insert. MILK CHOCOLATE MOUSSE 170 G Milk full fat 240 G Jivara 40% 75 G Hazelnut paste 20 G Mass gelatin 290 G Cream UHT 35% Process and use immediately for assembling. MILK CHOCOLATE GLAZE 225 G Milk full cream 150 G Cream UHT 35% 150 G Glucose 65 G Gelatin mass 450 G Milk chocolate 38% 450 G Pate a glacer blonde COATING MILK CHOCOLATE 100 G Chopped almonds 100 G Dark chocolate 66% 900 G Milk chocolate 40% 100 G Grape seed oil 50 G Cocoa nibs Melt the chocolate and add the rest of the ingredients in order, use at 35ºC. #sharingiscaring #plaisir #karimbourgi #pastry #chocolate 💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro

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