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Layer Cake chocolat et praliné feuilletine
Un gâteau à étages ultra‑moelleux au chocolat, garni de ganache chocolat et d'un praliné feuilletine croquant. Idéal pour les anniversaires ou les grandes occasions, il se compose de quatre disques de 15 cm, imbibés d’un sirop léger et décorés de noisettes concassées.
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Cost Breakdown
Critical Success Points
- • Monter les blancs en neige
- • Incorporer les blancs à la pâte
- • Cuisson des couches
- • Montage du gâteau
Safety Warnings
- • Manipuler le four chaud (180°C).
- • Faire attention en fouettant les blancs : éviter les éclaboussures d’œuf cru.
- • Le sirop d’imbibage est très chaud ; le laisser tiédir avant utilisation.
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