RUGOSO APRICOT DESSERT
- Level:
-
Difficult
ALMOND COCOA BISCUIT
Used products: ALMOND COCOA BISCUIT
-
85 gButter
-
135 gFine sugar
-
2 gSalt
Used products: ALMOND COCOA BISCUIT
-
180 gEggs
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170 gAlmond powder
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20 gDcp-22exbru
MOIST VANILLA INSERT
FRESH APRICOT COMPOTE
RUGOSO RARE CHOCOLATE MOUSSE
DARK GLAZE
Used products: DARK GLAZE
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580 g35% fat liquid cream
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290 gGlucose
-
220 gDcp-22exbru
-
90 gInvert sugar
Used products: DARK GLAZE
-
660 gCaster sugar
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320 gCold water
Used products: DARK GLAZE
-
30 gGelatin 200 bloom
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