Wayne Gisslen

Capucine Chocolate

Preparation info
  • Yield:

    12

    pastries, about 3½ oz
    • Difficulty

      Medium

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Marly Sponge dis

Method

Procedure

  1. For each pastry, place a disk of sponge inside a ring mold 2¾ in. (7 cm) in diameter and 1½