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Glossy clasage link • Very glossy clasage successful from the first time without ... Praline link • The most delicious professional praline only in the machine ... Ingredients for Joconde biscuits Egg white 1 whole egg 50 g Sugar A pinch of salt 40 g Powdered almonds 15 g White flour 15 g Butter Ingredients for the crunchy layer 120 g Praline 1 to 2 tablespoons of vegetable oil 40 g Milk chocolate 40 g Roasted hazelnuts or almonds 60 to 70 g Feuilletine A pinch of salt Ingredients for whipped white chocolate 300 g Good quality white chocolate 5 g Gelatin, i.e. a teaspoon full + 30 ml or g Water or you can use two small gelatin sheets 700 g Cream (200 + 500) Ingredients for the caramel filling 80 g Sugar 3 g Gelatin, i.e. a teaspoon flattened + 20 g Water, i.e. two tablespoons full Or you can use a small gelatin sheet 200 g cream Ingredients for the caramel glaze 200 g sugar 200 g cream A pinch of salt 8 g gelatin + 45 g water Or two and a half gelatin sheets Ingredients for the cranberry filling 300 g cranberries 80 g sugar 2 tablespoons full Lemon juice 3 g gelatin, i.e. a leveled teaspoon + 20 g water, i.e. 2 tablespoons full Or you can use a gelatin sheet Ingredients for the chocolate filling 120 g dark chocolate 55% cocoa Milk chocolate is not allowed 200 g cream 1 tablespoon honey 20 g butter