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Corman Artisan

Baker-Pastry chef

Pompadour rose

Recipe for 20 pieces

Genoise sponge

200 g eggs
125 g sugar
125 g flour

Passion fruit syrup

50 g passion fruit puree
70 g water
40 g sugar

Mango compote

375 g nappage blond glaze
10 g lime juice
40 g passion fruit puree
105 g gelatin mass (200 BLOOM)
500 g diced mango
lemon peel
5 g passion fruit syrup

Pastry cream

300 g pastry cream
500 g Sculpture 31 % fat
2 g vanilla powder
56 g gelatin mass (200 BLOOM)

Sculpture decoration

500 g Sculpture 31 % fat
40 g sugar

White velvet/coating

400 g cocoa butter
600 g white covering

Assembly

10 g white velvet
20  white chocolate discs, 5 cm diameter
2 g gold or silver petals

Corman'products of the recipe

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