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Entremet chocolat framboise
Un entremet élégant composé d'un biscuit Joconde au chocolat, d'un crémeux à la framboise, d'une ganache chocolat noir et d'un glaçage brillant. Idéal pour les grandes occasions ou pour impressionner vos invités.
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Cost Breakdown
Critical Success Points
- • Faire bouillir le sirop sans le laisser caraméliser
- • Monter les blancs en neige fermes et les incorporer délicatement
- • Cuisson précise du biscuit Joconde (210 °C, 10 min)
- • Atteindre 83‑84 °C pour le crémeux à la framboise
- • Incorporer la gélatine à bonne température
- • Respecter les temps de congélation entre chaque couche
- • Température du glaçage à 32 °C pour brillance
- • Démoulage avec couteau chaud pour une coupe nette
Safety Warnings
- • Manipuler le sirop bouillant avec précaution pour éviter les brûlures.
- • La crème chaude peut éclabousser; utiliser un récipient résistant à la chaleur.
- • Le chocolat fondu est très chaud; éviter tout contact avec la peau.
- • Utiliser le thermomètre pour ne pas dépasser les températures critiques.
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