Kurabiye Canavari Pasta

Kurabiye Canavari Pasta

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GLAÇAGE BRILLANT VIOLET (SOURCE: l'encyclopédie du chocolat) Recipe in French: Bring to boil 85 g cream, 20 g water and 15 g glucose. Little by little pour over 130 g of melted white chocolate. Add 2g softened gelatin, then 12 g of oil, 1 tbsp blueberry jam and a pinch of dye. Mix well. at 37 C glaze the frozen dessert.

GLAÇAGE BRILLANT VIOLET (SOURCE: l'encyclopédie du chocolat) Recipe in French: Bring to boil 85 g cream, 20 g water and 15 g glucose. Little by little pour over 130 g of melted white chocolate. Add softened gelatin, then 12 g of oil, 1 tbsp blueberry j