Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Melt the chocolate over water 2. Once melted, remove from the water bath and add the butter and a little pinch of salt 9eventually vanilla) and the instant coffee dissolved in a drop of water 3. Beat the egg yolk with ½ the sugar in the water bath 4. Once stiff, incorporate it into the chocolate 5. In the meantime, beat the egg whites 6. When foamy, add the sugar and beat further until totally stiff snow 7. Incorporate 1/3 of the egg white into the mousse 8. Then incorporate the rest delicately 9. Purr the chocolate mousse into glasses or cups 10. Cool for at least 1,5 hours

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