Swiss roll layers are amazing, the professional way. Learn one rule and shape it. The flavors have a fantastic taste and texture.

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Abir Kabbaj عبير قباج

Published on Nov 22, 2024
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Ingredients for whipped ganache with white and dark chocolate with praline ganache montée 150 g chocolate 100 g hot cream 200 g cold cream vanilla or 60 g praline or hazelnut paste Link to types of praline • The most delicious professional praline only in the machine... Regular ganache 120 g dark chocolate 150 g cream 10 g butter Syrup ingredients 150 ml water 50 g vanilla sugar Cake and berry confit ingredients and method • New 2024 for the first time, the professional method...

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