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Tempt Your Limits
34 Pastry & Baking North America
Method:
1. Melt both products and combine together.
2. Strain.
3. Use at 35°C/95°F.
Assembly
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Chocolate Glaze
Method:
1. Place strip of Pâté de Fruit on top of cake.
2. Pipe ganache into center of cake.
3. Mask cake with the ganache.
4. Place Peanut Crunch Base on bottom of cake.
5. Cover the cake with the Chocolate Glaze.
6. Stripe cake with PreGel Mirror
Icing – Chocolate.
7. Garnish with chocolate décor as desired.