Feeling the X’mas vibe already? 🎄🎅🏻 I surely can’t wait with all the delicious festive treats starting from this signature Premium Honey-glazed Boneless Gammon Ham ($268/4.2-4.5kg) from @mandarinorchard, a timeless favourite prepared using an original recipe that remains a closely guarded secret since 1971.
The exiting line-up of yule log cakes that includes the new Raspberry Namelaka Yule Log ($80, 1kg)—chocolate dacquoise, feuilletine, raspberry jelly, chocolate mousse, raspberry namelaka, then topped off with rich chocolate ganache.
Early bird discount available for DBS/POSB Cardholders, as well as credit card discounts for UOB and Citi cards.
Christmas takeaway goodies are available from 23 November to 31 December 2020.
For orders and enquiries, call +65 6831 6272/6320 or email [email protected], or visit Coffee & Crust located on Level 5 from 11am to 8pm.
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同時也有1部Youtube影片,追蹤數超過191萬的網紅Emojoie,也在其Youtube影片中提到,ーTurn on the subtitlesー You can turn on the subtitles for the recipe. Change the language from the top right of the screen for the mobile phone. For t...
chocolate feuilletine recipe 在 Sherbakes Facebook 的最佳貼文
My first blog post of the new year has to be something chocolatey fudgey deliciously sinfully yummy! So here it is- Dark chocolate Ferrero Rocher Fudge cake with crispy feuilletine base. I got to admit the base was spot on 🤤🤤🤤🤤 Recipe is now on the blog :)) wheeeeee!! Have a great 2017 peeps ❤️❤️❤️🌹🌹🌹 #sherbakes
chocolate feuilletine recipe 在 Emojoie Youtube 的最讚貼文
ーTurn on the subtitlesー
You can turn on the subtitles for the recipe.
Change the language from the top right of the screen for the mobile phone.
For the PC, from the bottom right of the screen.
▼Ingredients 48 Chocolate Bonbons
400g Chocolate 55-70%
100g Hazelnuts
50g Powdered sugar
100g Milk chocolate
30g Butter
50g Feuilletine *optional
Chocolate tempering is hard but Gianduja isn’t. It’s simple and delicious. If you harden it in the refrigerator, it will be easy to cut and then eat right away. Please give it a try!
Tempering Method 1
0:27
Tempering Method 2 - Recommended
3:07
Molding Chocolate
6:15
Gianduja
8:29
Assembly
11:55
Without a Mold
13:36
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