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Honeycomb Heart

14 Oct 2024

Belcolade
Patisfrance
Recipe
Chocolate
Chocolanté

Ingredients

By Jonathan Mougel, Best Craftsman of France Pastry Chef-Confiseur 2019.
Quantity: 24 small cakes.
Specific molds: 70 mm perforated rings

Cocoa Basque Dough (2.5 mm thickness)

Hazelnut Streusel

Hazelnut Crunch (8 g per base)

Baked Ganache (34 g per 7 cm base)

Milk Chocolate Caramel (8 g per 7 cm base)

Instructions

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