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Corman Artisan

Baker-Pastry chef

Valentine's Day cake

6 hearts of 16 cm length (from one tip to the other)

Yoghurt mousse

380 g milk
60 g fine sugar
170 g egg yolks
60 g fine sugar
170 g gelatin mass
240 g yoghurt
lemon peel
115 g egg whites
130 g fine sugar
530 g Sélection cream 35 % fat

Dacquoise cake

120 g pure almond powder
120 g icing sugar
45 g cornstarch
150 g egg whites
50 g sugar
5 g icing sugar, to dust

Croquant of puffed rice and white chocolate

220 g white chocolate
140 g puffed rice (round, sugar-free)

Raspberry jelly

300 g frozen raspberries
375 g raspberry puree
60 g sugar
45 g gelatin mass

Red glaze

300 g sugar
300 g Glucose syrup (43 DE)
220 g Sélection cream 35 % fat
150 g water
300 g white chocolate
100 g neutral mirror glaze
120 g gelatin mass (200 BLOOM)
5 g fat-soluble red colour


Corman'products of the recipe

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