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Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
The best allround cooking cream for you as a professional.
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For 10 servings
300 ml Debic Parfait
50 g hazelnut paste
1 g salt
dark velvet spray
200 ml apple juice
50 ml lime juice
2.5 g agar-agar
100 g Oreo cookies without filling, crushed
30 tuile leaves
30 Dobla chocolate leaves
10 g roasted hazelnuts
Beat the Parfait in a planetary mixer until light and airy and add the hazelnut paste and salt.
Transfer the mixture to a piping bag and pipe into the silicone moulds.
Freeze and then spray with the chocolate spray when frozen.
Cook the apple juice together with the lime juice and the agar-agar for 1 minute and cool down again until it has completely set.
Then blend in the blender to form a gel.
Arrange the parfait on the planks and finish with the gel, crushed Oreo, tuile leaves, chocolate leaves and roasted hazelnuts.
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