Chocolate Au Lait Marroons


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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