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Frédéric Bau
1 rating
Easy
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
This sponge is softer than the dacquoise and makes an interesting base* for chocolate and fruit desserts.
Preheat the oven to 350°F (180°C). Lightly beat the 2 egg whites. Combine the ground almonds or coconut, flour, and confectioners’ sugar with 2 egg whites and the whipping cream.
Whip the 4 remaining egg whites to soft peaks, gradually po
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