Fusion ch3

Whip eggs, sugar, vanilla, then add baking powder, baking soda Cacao Barry – Extra Brute 100%, salt and water.

Mix crème fraiche with Cacao Barry – Grand Caraque100% and add to previous mixture.

Add flour and mix to have a homogenous texture.

Spread at 4 mm frame.

Cook at 350° F during 6 minutes.

Mix to have a homogenous texture.

Cook at 45° Brix.

When it is cold, pass in the Robot Coupe.

Spread on 4 mm frame.

Heat cream and syrup.

Mix in other ingredients to have a homogenous texture.

Spread at 2 mm frame

Melt Cacao Barry – Excellence 55% and Cacao Barry – Cocoa Butter 100% Mini Pistoles.

Mix with other ingredients to have a homogenous texture.

Weight of the recipe 1000 gr.

Mix in the Robot Coupe to have a homogenous texture.

Roll out at 2 mm with rolling pin

Bake at 350° F during 8 minutes.

Mix and reserve until ready to use