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Corman Artisan

Baker-Pastry chef

An unusual, creative easter macaronade

Macaroon

1000 g pasteurized egg whites
1000 g sugar
2 g Vanilla pods
1000 g icing sugar
800 g Almond
540 g sieved flour

Crunchy layer

630 g Almond praline
320 g milk chocolate
175 g flaked almonds
75 g Cocoa nibs
125 g Express Butter 82 % Fat - Sheet
25 g Feuilletine crunch
50 g Dark chocolate Crispearls

Milk chocolate ganache

600 g milk chocolate
430 g Cream 35% Fat
45 g glucose
125 g Extra Fondance 99,9 % fat

Whipped ganache

428 g Sélection cream 35 % fat
890 g Sélection cream 35 % fat
53 g glucose
53 g invert sugar
428 g 55% Dark chocolate

White chocolate ganache

730 g white chocolate
50 g invert sugar
50 g glucose
430 g Sélection cream 35 % fat
1100 g Sélection cream 35 % fat
  • Be careful not to over-whip the ganache, because when it reaches its final temperature, it will set more, and could become too hard for decorating the cake.

Did you know ?

  • Be careful not to over-whip the ganache, because when it reaches its final temperature, it will set more, and could become too hard for decorating the cake.


2° Milk chocolate ganache

700 g milk chocolate
450 g Sélection cream 35 % fat
50 g glucose
1200 g Sélection cream 35 % fat
50 g invert sugar

Chocolate Net

200 g 55% Dark chocolate
10  Sunflower oil

The chocolate nest

Corman'products of the recipe