Ingredients:
3 sheets Joconde biscuit (see basic recipe)
700g coffee cream butter (see basic recipe)
1000g coffee syrup (see basic recipe)
500g ganache for opera (see basic recipe)
pate a glacer (Carma 20221)
Note : for coffee butter cream add 50g of Trablit by 1 kg of butter cream

Finishing
Gold leaves
Chocolate piping


[ 本帖最后由 调皮的蛋糕小子 于 2008-11-1 21:01 编辑 ]

[ 本帖最后由 于 2024-12-29 00:37 编辑 ]社区服务, 会员, 功能