Honore

  • Date
    November 7, 2017
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Ingredients
  • - 50gr caramel sugar
  • - 2 pates à choux
  • - 50gr butter
  • - 2 pcs doug
  • - 10gr dark chocolate
  • - 20gr pastry cream
RECIPE

. Apply cream in between 2 pieces of Dory biscuit
. Next, place 2 choux puffs filled with pastry cream and dipped into caramel onto the choux
. Use the piping bag to create the butter cream next to the choux cake. Finally, put chocolate décor on the cake

Products are imported and distributed by An Nam Finefood
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