Cocoa joconde sheets mix with a wonderfully light chocolate buttercream for these decadent layered slices.
3 Pidy Joconde Sheets (cocoa flavour)
3 large egg whites
1/4 tsp salt
1/2 tsp pure vanilla extract
250g unsalted butter, cut into tablespoons (room temperature)
100g extra-bittersweet chocolate
Makes 4 Servings
Pour the sugar into a medium heatproof bowl and whisk in the egg whites and salt
Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved
Transfer the warm egg-white mixture to the bowl, add the vanilla and beat until stiff and glossy
Beat in the butter a few pieces at a time. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes and then remove it to mix again
Beat in the melted chocolate
Spread the cream on the Joconde sheet, layer by layer
Cut out the desired shape, decorate with caramel or chocolate and serve.
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