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Bûche Vanille & Praliné
Une bûche entremet à la vanille parfumée, garnie d'une ganache blanche, d'un praliné maison et d'une mousse au mascarpone. Idéale pour les fêtes de fin d'année, elle combine croquant, onctuosité et une touche d'or.
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Cost Breakdown
Critical Success Points
- • Hydratation complète de la gélatine
- • Caramélisation précise du praliné à 118 °C
- • Cuisson du biscuit sans le surcuire
- • Montage de la ganache blanche jusqu’à épaississement
- • Refroidissement complet avant le passage au congélateur
Safety Warnings
- • Le caramel du praliné atteint plus de 110 °C : manipuler avec précaution pour éviter les brûlures.
- • Utiliser le thermomètre pour contrôler les températures critiques (118 °C, 82 °C).
- • La gélatine doit être complètement réhydratée pour éviter la formation d'eau dans la ganache.
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