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Gianduja Mousse
Preparation info
- Yield:
4.56 kg
- Difficulty
Medium
Appears in
Published 2012
Ingredients
- Eggs
800 g 1 lb 12.16 oz 17.54 %<
Method
- Make sure you have the inclusions and the base frozen and ready to go.
- Follow the method for the caramelized white chocolate mousse. Assemble the cake immediately.
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