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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

Assembly

Decoration

400 g Sculpture 31 % fat
30 g sugar

Corman'products of the recipe

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