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Bûche aux framboises, insert chocolat blanc et dacquoise aux pistaches
Bûche de fête à la fois fruitée et gourmande : un insert onctueux au chocolat blanc parfumé au coulis de framboise, une dacquoise légère aux pistaches et amandes, et une mousse aérienne aux framboises. Le tout est recouvert d'un velours pearl rouge pour un fini miroir éclatant. Idéale pour les grandes occasions ou pour impressionner vos invités.
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Cost Breakdown
Critical Success Points
- • Ne pas dépasser 80°C lors de la cuisson de la crème anglaise pour l'insert
- • Faire fondre complètement la gélatine avant d'incorporer
- • Incorporer la purée de framboise à la chantilly à 32°C pour éviter la coagulation
- • Montage sans bulles d'air avant de congeler
- • Application rapide du velours pearl pour un fini miroir parfait
Safety Warnings
- • Faire attention aux surfaces chaudes lors de la cuisson du sirop et du bain‑marie
- • Manipuler la gélatine avec des mains propres pour éviter la contamination
- • Utiliser des gants ou un torchon lorsqu’on manipule le moule très froid
- • Ne pas laisser le four sans surveillance pendant la cuisson de la dacquoise
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