Author: Chef Taha

Trio Small Buffet

Moelleux Chocolate Recipe: 6 pieces whole eggs 255 g butter 300 g dark chocolate 200 g sugar 40 g flour Raspberry fruit Preparation: Step 1: Put in a saucepan the cut butter and the dark chocolate, When the ingredients are melted, add the caster sugar, then the whole eggs beaten Whisk to obtain a homogeneous

Feuilletine Glace:

Feuilletine Glace Recipe: 1 kg of milk chocolate 150 g hazelnut praline 250 g feuilletine Preparation: Melt the chocolate at 35/40 ° C in a water bath or microwave. and Add the feuilletine, hazelnut praline Mix these two ingredients together. You should know that if you still have this mixture, you can use it again,

Cinnamon Pear Dessert.

Pear Poached in Cinnamon Syrup: 3 pieces pear 1-liter water 250 g de sucre 30 g cinnamon powder 2 pieces of vanilla Preparation: Step 1: In a saucepan, pour the powdered sugar into water and cinnamon, and bring to a boil. step 2: Using a peeler, peel the pears, cut in half and remove the

Chocolate Ganache

Recipe: 300 g cream150 g de dark chocolate30 g glucose 50 g de milk chocolate Preparation: Pour the cream into a saucepan. Add the crystal glucose. To handle glucose with your fingers, consider soaking them in cold water first. Glucose will adhere less to the fingers. Bring the cream and glucose to a boil. Here