Grams | ||
---|---|---|
Chocolate Fondant | ||
Egg | 995 | |
Inverti Sugar | 270 | |
Sugar | 450 | |
Almond Powder | 270 | |
Ambiante | 435 | |
Flour | 472 | |
Baking Powder | 3 | |
Belcolade Cocoa Powder | 90 | |
Salt Flower | 7 | |
Butter | 270 | |
Belcolade Noir Vietnam 73% | 150 | |
Chocolate Fondant total | 3412 | |
Ganache Vietnam Framboise | ||
Raspberry Fruit Pulp | 420 | |
Glucose | 165 | |
Inverti Sugar | 190 | |
Cocoa Butter | 250 | |
Belcolade Noir Vietnam 73% | 1000 | |
Butter | 165 | |
Classic Raspberry | 60 | |
Ganache Vietnam Framboise total | 2250 | |
Raspberry Cake Icing | ||
Frozen Natural Raspberry | 880 | |
Sugar | 220 | |
Sugar | 132 | |
NH Pectine | 22 | |
Miroir Glassage Neutre | 500 | |
Raspberry Cake Icing total | 1754 |