New 2024 for the first time, the distinctive professional method, a different Swiss roll, you can serve it like a patisserie for adults

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Abir Kabbaj عبير قباج

Published on Nov 16, 2024
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Ingredients for the kanash: 160 g dark chocolate, 50% cocoa 200 g cream 20 g butter 20 g honey without strong flavour or tremoline or glucose Ingredients for the muslin cream: 300 g milk 50 g granulated sugar + 30 g fine sugar in the second stage 2 egg yolks 35 g cornstarch 50 g butter + 100 g butter in the second stage Vanilla or coffee Ingredients for the syrup: 150 g water 50 g sugar A bag of vanilla sugar Ingredients for the raspberry confit: 300 g raspberries A tablespoon of lemon juice to make the colour more beautiful 3 tablespoons of water 4 g pectin Ingredients for the biscuits: tray size 30 x 40 cm. It is important to respect the size 4 eggs 100 g granulated sugar A bag of vanilla sugar 70 g white flour A pinch of salt

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