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XMAS Stump - Candia Professional
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Xmas Stump

François Galtier

By François Galtier

Ingredients

105g

EXTRA TASTE INCORPORATION BUTTER
EXTRA TASTE INCORPORATION BUTTER

105g

SIGNATURE WHIPPING CREAM 35.1%
SIGNATURE WHIPPING CREAM 35.1%

825g

SOFT SPECULOOS BISCUIT (FOR 3 RINGS Ø16 CM)

  • Egg White 75g
  • Sugar 75g
  • Egg 125g
  • Egg Yolk 55g
  • Oil 95g
  • Brown Sugar 35g
  • Speculoos Powder 280g
  • Flour 55g
  • Salt 2g
  • Candia Professional Incorporation Butter 105

CHOCOLATE CREAMY (FOR 3 RINGS Ø16 CM)

  • Whole Milk 155g
  • Gelatin Mass (1/5) 25g
  • Milk Chocolate 35% 125g
  • Dark Chocolate 60% 125g
  • Salt 2g
  • Candia Professional Whipping Cream 310g