RecipeWe make difference SIB
INGREDIENTS
Ingredients
Icing cream
Choco
- egg 268g
- sugar 178g
- wheat flour(cake) 117g
- cocoa powder 27g
- water 34g
- sunflower oil 34g
- butter 42g
Assemble
- Canned redcherries
- Macaron
HOW TO MAKE
Method
Icing cream
- Whisk DB whipping cream with 8% of sugar
Choco
- Warm egg and sugar
- Add the sieved wheat flour and cocoa powder.
- Add water and the melted butter , oil.
- Spread on the sheet pan and bake at 190/160 degree for 15 min
Assemble
- - Place the square choco genoise
- - Place cream cake on the top of the genoise
- - Decoration with Macaron
PRODUCTS
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