RECIPES
All recipesCLUB-RENTRÉE
Par Patrick AGNELLET
FOR THIS RECIPE
- For 4 serving
RECIPE STEPS
1/ Genoese sponge biscuit
INGREDIENTS
- 200 g almond paste, 50% nuts
- 200 g egg
- 40 g flour
- 2 g baking powder
- 60 g melted butter
Slacken the almond paste with the eggs, then heat to 50 °C in a bain-marie before whisking with a mixer.
Fold in the flour and baking powder, then the melted butter.
Bake in a Genoese sponge tin in the oven at about 160 °C for 18 minutes.
2/ Milk chocolate ganache
INGREDIENTS
- 150 g cream
- 220 g milk chocolate
- 50 g butter
Bring the cream to the boil. Next, add the milk chocolate and then the butter, cut up into pieces. Mix until the mixture is smooth and even-textured.
Allow to cool at room temperature for 20 minutes.
Then keep cool until you are ready to use it.
3/ Raspberry jam
INGREDIENTS
- approximately 220 g
4/ Assembling the Club
Cut the Genoese sponge into three, then spread alternate layers of jam and ganache between the sponge layers.
Cut into four to make triangles, and arrange one on top of another if you wish.
BRIEFLY
And by these cold temperatures, treat yourself to a creamy hot chocolate and a delicious spread. Find here the recipes of our chefs for a comforting snack!
After the Galettes, the bugnes arrive in the windows of your pastries!
Congratulations to Team Japan for winning the Pastry World Cup! France is second and Italy third. Congratulations to all the teams for their wonderful work!
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