Imperial Recipe – ChocoClic

Component

2 chocolate sponge cake

1 can and a half of pear

800 g custard cream

600 g caramel sugar

100 g of cream

600 g of chocolate excellence

60 g Bavarian powder

1 l 500 g whipping cream

Inverted assembly (high box)

Decorates sponge cake chocolate jam

Chocolate mousse

Pear pocket cut in

Chocolate mousse

Génoise chocolate soaks caramel pear syrup

Chocolate mousse

Pear pocket cut in

Chocolate mousse

Sponge cake chocolate

Recipe

800 g custard cream

600 g caramel sugar

100 g of cream

600 g of chocolate excellence

60 g Bavarian powder

1 l 500 g whipping cream

Process

– Make pears in 400 g caramel sugar

– Make the sugar caramel

– To die with cream

– Add the warm pastry cream

– Then the melted chocolate

– Once cold put the Bavarian powder

– Then the whipped cream

fbq('init', '773275556140314'); fbq('track', "PageView");

Categories Cooking

Leave a Comment