| Gramos | ||
|---|---|---|
| Composición | ||
| Choux-crocantin | 200 | |
| Crujiente Pralicrac chocolait CT | 75 | |
| Interior de mousse de chocolate | 90 | |
| Cremoso de chocolate blanco y queso | 250 | |
| Composición total | 615 | |
| Receta pasta choux | ||
| Tegral Clara | 1000 | |
| Leche | 1300 | |
| Mimetic Control | 50 | |
| Azúcar | 50 | |
| Receta pasta choux total | 2400 | |
| Receta masa crujiente de petisú | ||
| Patacrout | 1000 | |
| Azúcar | 200 | |
| Mimetic Control | 400 | |
| Huevo | 50 | |
| Receta masa crujiente de petisú total | 1650 | |
| Receta cremoso de chocolate blanco y queso | ||
| Blanc Selection | 450 | |
| Leche | 200 | |
| Nata Montar Uht 35% M.G. Puratos | 400 | |
| Hojas de gelatina | 6 | |
| Crealis | 1000 | |
| Receta cremoso de chocolate blanco y queso total | 2056 | |
| Receta bavarois de chocolate | ||
| Bavarois Neutre | 50 | |
| Leche entera | 100 | |
| Noir Costa Rica | 175 | |
| Nata Montar Uht 35% M.G. Puratos | 500 | |
| Receta bavarois de chocolate total | 825 | |
