08May
Chocolate Pastry
Preparation
1
Cut three strips of sheet according to the size of the pastry. Boil sugar and water to make syrup
Layer the sponges with sugar syrup and ganache
3Chill the pastry in the freezer for 30 minutes and finish with melted truffle
4Slice it as per the size required and serve
Ingredients:
- 0.4 KG Chocolate sheet sponge
- 0.2 KG Ganache
- 0.1 KG Truffle
- 0.1 KG Grain sugar
- 0.1 KG Water