Truffles
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Ganache 
Truffles 
Sacher 
Sponge-cake 
Sable Dough 
Fruit tartlets 
Choux 
Paris Brest 
Pastry cream 
Fruit coulis 

Directions:

Make the Ganash  Then cool. Remove from fridge and blend. Mass is put in pastry bag. Make a sweets in a tablet shape (d.1.5 cm) using a parchment and freeze.

Melt a chocolate using steam-pot. Prepare sauted grated almonds, coconut and chocolate shavings. Remove the sweets from a fridge, dip in the chocolate by fork and roll in the grit. Transfer to the plate and freeze again. 

 

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