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mousse cakes questions

post #1 of 2
Thread Starter 
I need help working with paillete feuilletine. Can you recomend any books with info in this subject?

I have a couple of formulas to make base layers for cakes, but I am looking for a consistency that would make a more tender layer for the middle of a mousse cake, that would notĀ  be hard to cut with a fork.
post #2 of 2
Pierre Herme books would be a good source. Here is a milk chocolate praline feuillete recipe:
100g milk chocolate
220g hazelnut praline
200g pailleteĀ  feuilletine

the praline helps to keep a soft texture, add some cocoa butter if you want a harder form-about 80g
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