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Thursday, November 14, 2013

Hazelnut Banana match made in heaven!

Hazelnut Custard / Banana Cake / Chocolate+Praline Cremeux



Passion Fruit Foam Recipe:

  • 600 grams Passion Fruit Puree (Boiron)
  • 150 grams Sugar
  • 8 grams Xanthan Gum
  • 8 grams VersaWhip 600K

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