
Used Cacao Barry products
Recipe components
Sablé breton
Ingredients | Preparation |
---|---|
| Mix |
Keep in the fridge until the mixture is dough consistency. |
Milk Chocolate Icing
Ingredients | Preparation |
---|---|
| Boil |
| Add |
| Pour on |
Stir the mix until consistency of icing. |
Crystallised mint leaves
Ingredients | Preparation |
---|---|
| Dip |
| in |
| Sprinkle with |
Place the leaves on a tray and place in a 100°C oven for a few minutes, until the leaves crystallise. |
Assembly
Unmould and ice the mint ganache with milk chocolate icing and place on the sablé breton disc. |