Recipes: Le sous-bois - Olivier Tribut

1. Mix butter and sugar
2. Add egg, mango purée and vanilla pod
3. poor the flour
4. lower the dough
 

1. Boil the cream
2. Overturn on the chocolates
3. Add butter

1. Boil the fresh mango, passion fruit, sugar, vanilla pod, agar-agar
2. Add the gelatine leaves
3. Cool
4. Pass in the blender

1. Heat honey, sugar and syrup glucose to 120°C
2. Poor on to the egg white
3. Add the molten chocolate
4. Add Italien Meringue

1. Boil all the ingredients
2. Emulsify

1. Blend herbs
2. Boil water and butter
3. Add egg
4. Mix
5. Add flour and baking powder
6. Poor into a siphon

Bring the milk and syrup glucose to boil
Add chocolate
Add gelatine leaves
Add cream