sirop

  1. E

    Parfait Praliné

    16 yolks 0.5 L sirop - petit fil - 1.25 L cream - whipped 4 oz amaretto praline =Whip yolks, slowly add hot sirop. Whip until cool. Fold in rest, freeze in molds.
  2. E

    Ice Cream Sirop

    1 qt 1 to 1 sirop 5 sheets gelatine =Used for making ice cream from fruit puree.
  3. E

    White Chocolat Plastique

    3 lb 5 oz chocolate - white 2 c sirop maize =Melt choco, add sirop, rest overnight Let rest 4hrs at room temp. before using
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