Black Forest Creative

• Use the mimetic incorporation at room temperature.
• In a mixing bowl with a paddle attachment, mix all ingredients together.
• Laminate the dough at 2mm in between two baking paper
• Cut the size needed and freeze.

• In a mixing bowl with a paddle attachment mix all the ingredients together for5mn at maximum speed.
• Pipe the choux paste add the crumble and bake.

• Whip all ingredients together for 6 minutes at high speed.
• Spread on one tray 60X40 and bake.

• In a mixing bowl with a whisk attachment, mix the water and cremyvit togetherfor 5mn at medium speed.
• Add the melted chocolate.

Bring water and sugar to a boil. let cool down and add the starfruit griotte