| Gramos | ||
|---|---|---|
| Composición | ||
| Éclairs | 25 | |
| Ganache de cheesecake y chocolate Costa Rica 64% | 60 | |
| Miroir Glassage Chocolat Noir | 15 | |
| Composición total | 100 | |
| Receta pasta choux | ||
| Tegral Clara | 1000 | |
| Leche | 1300 | |
| Mimetic Control | 50 | |
| Azúcar | 50 | |
| Receta pasta choux total | 2400 | |
| Receta Ganache de cheesecake y chocolate Costa Rica 64% | ||
| Nata Montar Uht 35% M.G. Puratos | 175 | |
| Jarabe de glucosa | 10 | |
| Hojas de gelatina | 6 | |
| Leche entera | 100 | |
| Deli Yema | 60 | |
| Noir Costa Rica | 90 | |
| Crealis | 150 | |
| Receta Ganache de cheesecake y chocolate Costa Rica 64% total | 591 | |
