Chocolate Au Lait Marroons - Puratos

Ingredients

Working Method

Cake Base

Mix all ingredients at medium speed for 2 minutes.
Bake at 180°C for ~ 14-16 minutes.

Whip Ganache

Heat the cream and fresh milk, then add in Belcolade Noir Selection.
Melt the gelatine and incorporate into mixture.
Keep in fridge for overnight.
Whip up slightly before use.

Marrons Cream

Mix all ingredients on high speed until stiff peak form.

Marrons Chantilly Cream (Topping)

Mix all ingredients at high speed until stiff peak form.
If needed add more cream to make the right consistency for piping.

About this recipe

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