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Biscuit roulé japonais à la pâte à choux et meringue
Un biscuit roulé ultra‑moelleux, léger comme une mousse, réalisé avec une pâte à choux enrichie de meringue. Idéal pour les bûches de Noël ou comme base de desserts festifs.
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Cost Breakdown
Critical Success Points
- • Cuisson de la pâte à choux jusqu’à formation d’une fine pellicule au fond.
- • Incorporation progressive des œufs hors du feu.
- • Montage d’une meringue ferme et brillante.
- • Incorporation délicate de la meringue à la pâte pour garder l’aération.
Safety Warnings
- • Manipuler la casserole chaude avec précaution pour éviter les brûlures.
- • Utiliser des gants de cuisine lors du retrait du plat du four.
- • Ne pas laisser les blancs d’œufs à température ambiante plus de 2 heures pour éviter tout risque de salmonelle.
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