Put the liquid cream in the bowl of the food processor fitted with the whisk
When the cream becomes firm, add the mascarpone and whip into firm whipped cream
Tighten with icing sugar and put half in a pocket fitted with a 2D nozzle
Reserve in the fridge.
Cover the cake with the remaining cream, smooth with a horn.
Chocolate topping:
Put the chocolate and the cream in a small heavy-bottomed saucepan and melt over low heat, stirring constantly
When the mixture is smooth, remove from the heat and add the butter while mixing
Add the remaining cream and let cool for a few minutes, about 5 minutes no more!
Put half in a Lékué style deco pen and make drips along the cake
Pour the rest on top and spread using the back of a tablespoon.
Place in the fridge for 10 minutes.
Deco:
Arrange cream roses and pieces of kinder bueno in the center
Sprinkle with praline.
Reserve in the fridge
Almond and chocolate crunch
Cannelés of Bordeaux Recipe
Healthy Apple-Carrot Oat Pancakes (Flourless & Sugar-Free)
ITALIAN DRUNKEN NOODLES
My 5-Year-Old Started Wearing My Wife’s High Heels & Using Her Lipstick, Accidentally Exposing Her Lie
Pickled Beets
Most folks forget
I love serving these at my parties. It’s such a breeze (and cheap) to make and looks so fancy
Strawberry Shortcake Cheesecake Dessert Sushi Rolls: A Sweet Twist on a Classic!