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Germiner

  • Coulis de Griotte

    griotte puree 190g
    sugar 25g
    pectin 2g
    starch syrup 25g
    invert sugar 12g

    1. Put every ingredients into pan and boil them for 2 min.
    2. Pour 1. to bowl by dropper

  • Ganache Sicilie

    cream 106g
    invert sugar 12g
    pistachio paste 28g
    cinnamon stick 2g
    Cacao Barry blanc satin 223g
    unsalted butter 50g

    1. Add flavor of cinnamon to cream
    2. Make ganache by using cinnamon flavored cream and other ingredients.

  • Finishing

    1. Paint/Spray color to mould and make shell by Cacao Barry excellence in the mould.
    2. Put ‘Coulis de Griotte’ into the shell after Piping ‘Ganache Sicilie’ to the shell.
    3. Close the shell by Cacao Barry excellence.

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Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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