Honore

  • Date
    November 7, 2017
  • Partager,
Ingrédients
  • - 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