By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show


Corman Artisan

Baker-Pastry chef

The angelic duchess

Recipe for 3 half-spheres, 13 cm diameter each

Chocolate biscuit

230 g eggs
130 g sugar
100 g pure almond powder
40 g Coco rape
2,5 g Yeast
15 g cacao powder
50 g Flour (T55)
70 g Extra Incorporation Butter 82 % fat

Coconut panna cotta

150 g Sculpture 31 % fat
100 g Coconut purée
4 g gelatin (200 BLOOM)
24 g water for hydration
25 g sugar
5 g potato starch

Chocolate mousse

180 g Dark chocolate 53 %
130 g milk
320 g Sculpture 31 % fat



400 g Sculpture 31 % fat
30 g sugar

Corman'products of the recipe

Documents liés