What to cook with : Glucose
Bachour’s Whipped Ganache (White or Color)
Course: Base, Sweet Base, Cream And Custard, Thick Cream, Whipped Ganache
Difficulty: Easy
Yield: 760 grammes
Preparation Time: 10 Minutes
Chef: Antonio Bachour
Languages: English |
Français
Pierre Hermé’s Pistachio Ice Cream
Course: Dessert, Ice Cream And Sorbet
Difficulty: Intermediate
Chef: Pierre Hermé
Book: Secrets Gourmands
Languages: English |
Français

Opalines are transparent sugar tuiles that are used in cake decorations, but also for plated desserts and sugar showpieces
Course: Base, Dessert Decoration
Difficulty: Easy
Preparation Time: 5 Minutes
Cooking Time: 11 Minutes
Languages: English |
Français
