| RECIPES | CHOCOLATE DAQUOISE | ||
| No | Qty | Unit | Ingredients |
| A | 20 | gr | Tepung Terigu Protein Sedang |
| 15 | gr | Parrot Cocoa Powder High Fat | |
| 58 | gr | Almond Ground | |
| 67 | gr | Icing Sugar | |
| B | 80 | gr | Putih Telur |
| 35 | gr | Gula Pasir | |
| 275 | gr | Total Weight Ingredients | |
- Campur bahan A hingga tercampur rata.
- Buat French Merengue dengan adonan B.
- Campur bahan A dan B hingga tercampur rata. Tuang dalam ring cutter kotak 16 cm. Panggang dengan suhu 180’C selama 12 menit hingga matang.
| RECIPES | CHOCOLATE CHIBOUSTE | ||
| No | Qty | Unit | Ingredients |
| A | 188 | gr | Susu Cair |
| 38 | gr | Gula Pasir | |
| B | 58 | gr | Kuning Telur |
| 38 | gr | Gula Pasir | |
| 15 | gr | Custard Powder | |
| 5 | gr | Parrot Cocoa Powder High Fat | |
| 5 | gr | Susu Bubuk | |
| C | 5 | gr | Gelatine Sheet, Bloomed |
| 25 | gr | Parrot Compound Gold Dark | |
| D | 100 | gr | Putih Telur |
| 35 | gr | Gula Pasir | |
1.Buat Pastry Cream antara bahan A dan B
- Tambahkan bahan C, campur rata resting
- Buat Swiss Meringue dengan bahan D
- Campur Meringue dan Pastry Cream hingga tercampur rata
- Tuang diatas Chocolate Daquoise, masukkan kedalam freezer hingga set
- Torch dibagian atas
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