Childhood flavors - Chocolate mignon + fondant making (Szécsi Szilvi)

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Szilvi Szécsi

Published on Apr 8, 2021
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Joscho Stephan Trio // Misty (feat. Matthias Strucken) / @joschostephan pan size: 30x40 cm Chocolate mignon for 1 kg fondant 115 dkg sugar 400 ml water 6 ml 20% vinegar 2x4 egg sponge cake 4 eggs 6 dkg sugar 5 dkg flour 1 dkg cocoa powder Paris cream 1 dl cream (30 %) 20 dkg sugar 6 dkg cocoa powder 25 dkg butter Dipping fondant 2x30 dkg 30 dkg 25 ml water required to dilute fondant, 5 dkg dark chocolate Chocolate mignon For 1 kg of fondant 1150 g sugar 400 ml water 6 ml of 20% vinegar 2x4 egg sponge cake 4 eggs 60 g sugar 50 g flour 10 g cocoa powder Parisian cream 100 ml heavy cream (30%) 200 g sugar 60 g cocoa powder 250 g butter Retractable fondant 2x30 dkg Dilute 300 g of fondant with 25 ml of water and 50 g of dark chocolate

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