Salamanca
3 ranty Ø 16 cm
| g | ||
|---|---|---|
| Ciasto | ||
| Tegral Satin Cream Cake Cocoa | 250 | |
| Olej | 150 | |
| Jaja | 125 | |
| Woda | 25 | |
| Starta skórka pomarańczy | 0,5 szt. | |
| Ciasto total | 555 | |
| Cremeaux | ||
| Montamix | 125 | |
| Mleko | 125 | |
| Żółtka jaj | 50 | |
| MMB Neutral (stabilizator) | 50 | |
| Carat Coverlux Dark | 190 | |
| Herbata earl gray | 1 torebka | |
| Anyż | 3 kawałki | |
| Cremeaux total | 544 | |
| Mus | ||
| Kremówka 30% – do ganache | 200 | |
| Belcolade Noir Selection | 200 | |
| MMB Neutral (stabilizator) | 100 | |
| Woda do stabilizatora | 100 | |
| Kremówka 30% – do ubicia | 200 | |
| Montamix | 200 | |
| Mus total | 1000 | |
| Polewa i dekoracja | ||
| Carat Coverlux Dark | 300 | |
| Carat Coverlux Milk | wg uznania | |
| Polewa i dekoracja total | 300 | |
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