C h o c o l a t e B u t t e r C re a m

Method Butter Cream: Ingredients:

Mix the water and sugar and cook it at 118°C. When the Water 80
temperature reaches 115°C, start to whip up the egg
Sugar 280
whites. At 118°C, stop the sugar syrup and wait a few
seconds before pouring onto the whipped egg whites. Egg White 160

Whip to obtain an aerated meringue. When the prepara- Butter 480

tion reaches 40°C, add the butter (cutted pieces). Total Weight 1000

Method Chocolate Butter Cream:

Incorporate the melted chocolate in the butter cream
(room temperature).

D A R K C H O C O L AT E C U S TA R D C R E A M
Noir Absolu Ebony Noir Selection
96% 55%

Ingredients:
Butter cream 1000 1000

Belcolade Selection 100 150

Total Weight 1100 1150