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Découverte

Xavier Berger
France
  • Mango & passion fruit ganache

    granulated sugar 150g
    35% fat content single cream 100g
    DE60 glucose 25g
    ganache couverture 130g
    passion fruit puree 120g
    mango puree 30g
    pink peppercorn extract 8 drops

    Make up a yellow caramel with the glucose and sugar.
    Lower the cooking temperature with the cream.
    Add the purees.
    Pour over the couverture and the extract.
    Mix.
    Decorate hemispherical moulds beforehand with the Passy couverture.
    Seal and remove from mould.

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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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