Final composition
-Bring the cream to a boil, add LILLY NEUTRO and mix with whisk.
-Melt the chocolate at 35°C and add it to the cream, mix with hand blender.
-Add the pasteurized yolk and mix.
-Whip the pasteurized egg whites with the sugar.
-When the ganache has reached a temperature of about 35°C, incorporate gradually the egg whites mixing gently.
-Store it in a refrigerator.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
PASTRY
