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Bûche glacée à la mousse praliné de noisettes, insert de clémentine et glaçage miroir chocolat
Une bûche glacée élégante composée d’une dacquoise aux noisettes, d’une mousse onctueuse au praliné de noisettes, d’un insert rafraîchissant à la clémentine et d’un glaçage miroir chocolat noir. La recette se prépare en plusieurs étapes la veille et se monte le jour J pour un résultat professionnel à la maison.
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Cost Breakdown
Critical Success Points
- • Hydrater la gélatine
- • Cuisson de la dacquoise
- • Cuisson de la crème anglaise
- • Incorporer la gélatine dans la crème anglaise
- • Monter la chantilly
- • Assemblage de la bûche avec l'insert
- • Préparer et napper le glaçage miroir
Safety Warnings
- • Manipuler le sirop chaud (120°C) avec précaution pour éviter les brûlures
- • Utiliser des gants de cuisine lors de la manipulation du four et du bain‑marie
- • Ne pas laisser la gélatine bouillir, elle perdrait son pouvoir gélifiant
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