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Dark chocolate entremet

Jean-Thomas Schneider

By Jean-Thomas Schneider

Ingredients

EXTRA TASTE INCORPORATION BUTTER
EXTRA TASTE INCORPORATION BUTTER

170g

SIGNATURE WHIPPING CREAM 35.1%
SIGNATURE WHIPPING CREAM 35.1%

369g

Hazelnut crunchy

  • 1- Hazelnuts shortcrust pastry 400g
  • 2- Unrefined cane sugar 40g
  • 3-Candia Professional Extra Taste Butter 20g
  • 4- Salt 2g

Dark chocolate with cherry blossom ice cream

  • 1- Milk 3,6% fat 634g
  • 2- Candia Professional Whipping Cream 49g
  • 3- Skimmed milk powder 0% 5g
  • 4- Chocolate caraibe 66% 110g
  • 5- Cacao paste 30g
  • 6- Sucrose 50g
  • 7- Inverted sugar 60g
  • 8- Ice-cream stabiliser 2g
  • 9- Cherry blossom tea 20g
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