Dulcey, passievrucht in pecannoten desserts - Hap en Tap | Picky

Dulcey, passievrucht in pecannoten desserts By Hap en Tap Fresh and sweet, soft and crispy, these entremets starring Dulcey chocolate have everything to please. The ideal Christmas dessert!

Cook time: 240 minutes

Prep time: 0 minutes

Ingredients:

• 73 g Passion fruit puree
• 36 g Mango puree
• 1.5 g Gelatine sheets
• 24 g Sugar
• 48 g Chocolate
• 0.6 g Gelatine sheets
• 28 g Full Milk
• 56 g full cream
• 371 g Chocolate (Salt/Caramel)
• 465 g full cream
• 3.6 g Gelatine sheets
• 100 g Water
• 165 g Icing sugar
• 35 g Glucosestroop
• 100 g full cream
• 9 g Gelatine sheets
• 60 g Icing sugar
• 24 g Pecannoten
• 30 g Flour
• 61 g Egg whites
• 36 g Butter salted
• 6 g Honey
• 62 g sand cookies
• 35 g Pecannoten
• 23 g Puff pastry (slices)
• 18 g Chocolate paste
• 1 Salt flower

Dessert

French

New Year's Eve,Christmas,Dessert