1. E

    Meringue Chantilly

    3 whites 200 g sugar - 250 g cream fraiche montée vanilla =Italian meringue 1., fold in 2. good for chantilly glacé
  2. E


    mayo cream - whipped =Fold together.
  3. Chef

    Chocolate Dèlice

    7 ounces Chocolate Ganache 26 ounces Dacquoise (batter weight)(three 8-inch disks) 2 quarts Crème Chantilly (Chantilly Cream) Candied Almonds, as needed Yield: 1 Cake 1. Spread an even layer of soft ganache over two of the dacquoise disks. (If the ganache has been refrigerated, warm it in a bain...