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Verrines spéculoos à la crème mascarpone
Des verrines fraîches et gourmandes composées de biscuits spéculoos émiettés, d'une ganache chocolat-crème et d'une mousse légère à la mascarpone. Un dessert élégant, rapide à préparer et parfait pour les chauds après‑midi d'été.
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Cost Breakdown
Critical Success Points
- • Obtenir une poudre de spéculoos bien fine pour éviter les grumeaux.
- • Faire chauffer la crème sans la brûler avant d’ajouter le chocolat.
- • Monter la chantilly avec une crème très froide et un bol pré‑refroidi.
- • Laisser la ganache et la mousse raffermir au réfrigérateur avant le montage.
Safety Warnings
- • La crème bouillante peut causer des brûlures ; manipulez avec précaution.
- • Le robot culinaire possède des lames tranchantes ; débranchez‑le avant de retirer les biscuits.
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