MELT THE DARK CHOCOLATE THEN ADD THE PRALINE ONCE BOTH INGREDIENTS ARE WELL MIXED ADD THE CROUSTICREP
SABLE SUGAR DOUGH
1.200 KG
FLOUR
800 KG
SUGAR
18 PCS
EGG YOLKS
80 G
BAKING POWDER
35 G
SALT
900 G
BUTTER
METHOD
MIX SUGAR /BUTTER/EGG YOLKS THEN ADD THE FLOUR /B.POWDER AND THE SALT MIX WELL 2 MN
CHOCOLATE MOUSSE
1 KG
MILK
250 G
EGG YOLKS
150 G
SUGAR
100 G
PRETACAO
1.5 KG
DARK CHOCOLATE
2 KG
WHIPPING CREAM
Method
BOIL MILK . MIX EGG YOLKS AND SUGAR THEN COOK IT WITH MILK AT 85 ° THEN ADD THE DARK CHOCOLATE LET IT COOL DOWN UNTIL IS GETTING COLD THEN ADD THE WHIPPING CREAM
