MARRON DELICE

 

COMP0SITION
 

 

  

1.

CHESNUT MOUSSE

500 G
350 G
250 G
800 G

CHESNUT CREAM
MILK
GELEE BAVAROISE
WHIPPING CREAM

Method

MIX WELL COLD MILK AND GELEE BAVAROISE THEN ADD THE CHESNUT CREAM AND THE WHIPPING CREAM

2

ALMOND DACQUOISE

600 G
600 G
100 G
500 G

ALMOND POWDER
EGG
WHITES SUGAR
ICING SUGAR

Method

MIX TOGETHER ALMOND POWDER AND ICING SUGAR WHIP EGG WHITES AND SUGAR THEN MIX GENTLY TOGETHER

 

 

YIELD 

1 TRAY 60/40 CM

BAKING TIME

18MN AT 175°
 

 

 

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