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Gâteau Concorde by Lenôtre
For the chocolate meringue: In a mixing bowl, sift the cocoa powder and icing sugar, using a fine sieve.
Tap the edge of the sieve with a spatula to facilitate the sifting process. Set aside.
Place the matured egg whites (ideally at room temperature) in the stand mixer recipient.
...
See the recipe
Serves :
8 to 10
Time:
3 hours
Difficulty:
Author: Chef Philippe
16
ratings
2 comments
Ingredients:
190g egg whites, 190g castor sugar, 190g icing sugar, 40g Plein Arôme cocoa powder, 510g whipping cream with 35% fat content (340 + 170), 280g Inaya™dark chocolate couverture, 300g Inaya™dark chocolate couverture...
Method
Before starting this Gâteau Concorde by Lenôtre, organise the necessary ingredients for the chocolate meringue.For the chocolate meringue: In a mixing bowl, sift the cocoa powder and icing sugar, using a fine sieve.
Tap the edge of the sieve with a spatula to facilitate the sifting process. Set aside.
Place the matured egg whites (ideally at room temperature) in the stand mixer recipient.
...
Opera Millefeuille
For:
1 mille-feuille 20 x 11cm (serves 6)
Time:
2 hours (+ 24 hours)
Reviews:
18 ratings
Reversed Chocolate Coulant with Ginger Salsa & Yuzu Mascarpone Mousse
Serves:
6
Time:
3 h 10
Reviews:
7 ratings
