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Persimmon Mille-Feuille with Chocolate Ganache
An elegant dessert where thin, crunchy persimmon slices are alternated with a whipped chocolate ganache, reminiscent of the classic mille‑feuille. Perfect for impressing your guests with a fruity and chocolatey touch.
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Critical Success Points
- • Melt the chocolate without burning (bain‑marie)
- • Cool the ganache to the right temperature before whisking
- • Whip the ganache properly to obtain a mousse texture
- • Slice the persimmon into very thin slices
- • Assemble the layers uniformly
Safety Warnings
- • Melted chocolate is very hot; use kitchen gloves.
- • Watch out for splashes of water from the bain‑marie that can cause burns.
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