Benjamin Croquet

Benjamin Croquet

Benjamin Croquet
D'autres idées de Benjamin
Raspberry Choc. Mousse. Make an anglaise from raspberry pulp, cream, milk, sugar and egg yolks. Off heat combine with dark choc. This filling is created by Patrick Peeters, technical adviser at Barry Callebaut.

Raspberry Choc. Mousse. Make an anglaise from raspberry pulp, cream, milk, sugar and egg yolks. Off heat combine with dark choc. This filling is created by Patrick Peeters, technical adviser at Barry Callebaut.