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Entremet Vanille‑Chocolat
Un entremet élégant composé d’un gâteau au chocolat moelleux, d’une ganache chocolat onctueuse et d’une bavaroise à la vanille parfumée. Montage en couches alternées, chaque couche étant congelée pour une texture parfaite. Idéal pour les anniversaires ou les grandes occasions.
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Cost Breakdown
Critical Success Points
- • Hydrater la gélatine correctement
- • Contrôler la température à 82°C lors du chauffage des jaunes d'œufs
- • Incorporer les blancs en neige sans les casser
- • Respecter les temps de congélation entre chaque couche
Safety Warnings
- • Faire bouillir la crème avec précaution pour éviter les éclaboussures.
- • Manipuler la gélatine chaude avec des gants pour prévenir les brûlures.
- • Utiliser un thermomètre pour ne pas dépasser 82°C lors du chauffage des jaunes d'œufs.
- • Ne pas laisser la ganache ou la bavaroise à température ambiante trop longtemps pour éviter la prolifération bactérienne.
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