Recipe

Foret Noir

Et Blanc

Ingredients


Tegral Biscuit Dark or White
Grams
Tegral Biscuit Puratos
1000
Eggs
750
Water

100
Chantilly Cream
Grams
Whippak Cream
400

Working Method


Foret Noir Et Blanc


Mix all ingredients for 7 minutes and bake at 180 °C for 25 minutes. When applying the layers:

Layer 1: Sponge

Layer 2: Salad de fruit Bano with Whippak Cream

Layer 3: Sponge

Layer 4: Salad de fruit Bano with Whippak Cream

Layer 5: Sponge

Layer 6: Whippak Cream


Decoration:

Varies from using «Dobla» curls

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