Praliné Patisserie Wittamer Brussels) |
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Ingredients | Preparation |
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280 g egg yolks 5 dl syrup 30°B |
Mix in bain-marie (88°C) and whisk cold to 40°C. |
18 g gelatine | Soak and add. |
880 g milk chocolate 1750 g semi-whipped cream |
Melt the chocolate at 40°C. Mix in a number of scoops of fold in. Then add the pâte à bombe and mix. At the end, fold in the remaining whipped cream. |
Ingredients | Preparation |
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1 L milk 100 g sugar 2 vanilla pods |
Boil and mix. |
100 g sugar 12 egg yolks 80 g corn starch |
Whisk. Add and mix. |
Add 300 g of the first mixture to the second mixture. Stir well and bring to a boil. | |
300 g Crème Crocciline (Fugar) | Add and mix. |
1200 g whipped cream | Whisk, add and mix. |
10 g soaked gelatine leaves | Mix with the crème pâtissière. |
Ingredients | Preparation |
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5000 g 4000 g sugar 1200 g water |
Mix cold. |
Ingredients | Preparation |
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1000 g nut mass 35 egg yolks |
Whisk together. |
390 g flour | Sieve, add and mix. |
28 egg whites | Whisk and fold into the mixture. |
Weigh 550 g of dough and spread on a 40x60 cm baking sheet. Bake at 240°C. |
Ingredients | Preparation |
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500 g dark chocolate |
Mix. May be sprayed warm |