Meet the finalists
Meet the finalists
Preparation | Ingredients |
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Preparation Melt at 30°C | Ingredients
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Preparation Mix with | Ingredients
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Preparation Bring to a boil | Ingredients
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Preparation Temper the milk with | Ingredients
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Cook like a pastry cream. | |
Preparation Add | Ingredients
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Preparation At 30°C, add | Ingredients
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At 86°F/30°C, add | |
Pipe Diplomat cream in 3 cm half-sphere Flexipan moulds. | |
Pipe Diplomat cream in 1.2 in / 3 cm half-sphere Flexipan molds. |
Preparation Whip | Ingredients
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Whip them in mixer with whip attachment to create pate a bombe. | |
Preparation Fold the pate à bombe into 45°C | Ingredients
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Preparation At 30°C, add | Ingredients
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Pipe mousse into 7 cm half sphere Flexipan mould. |
Preparation | Ingredients |
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Preparation Glaze half-spheres with | Ingredients
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