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Entremets chocolat‑caramel avec insert crémeux, mousse au chocolat et glaçage miroir
Un entremets raffiné composé d'un insert de caramel crémeux, d'un biscuit Sacher moelleux, d'une praline croustillante, d'une mousse au chocolat onctueuse, le tout recouvert d'un glaçage miroir brillant et décoré de feuilles de chocolat dorées. Idéal pour les fêtes de Pâques ou toute occasion spéciale.
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Cost Breakdown
Critical Success Points
- • Hydratation de la gélatine (step 1)
- • Caramelisation du sucre (step 2)
- • Cuisson de la crème caramel sans dépasser 82 °C (step 5)
- • Incorporation délicate des blancs en neige (step 14)
- • Cuisson du gâteau Sacher (step 15)
- • Cuisson de la crème anglaise à 82 °C (step 24)
- • Hydratation de la gélatine pour le glaçage (step 36)
- • Atteindre 105 °C pour le sirop du glaçage (step 37)
- • Application du glaçage miroir sans bulles (step 40)
Safety Warnings
- • Le caramel chaud atteint plus de 150 °C ; manipuler avec précaution et porter des gants.
- • Le sirop du glaçage atteint 105 °C ; éviter les brûlures.
- • Utiliser le four avec des gants résistants à la chaleur.
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