Quantities
- 730 g AFFRESCO COUPER 70
- 800g Water
- 108g Corn Starch (48g + 60g)
- 160 g Egg Yolk
- 400 g Egg Whites
- 180g Brown Sugar
Preparation Stages
Preparation of Starch Mixture
Mix 48g of cornstarch with some cold water. Boil the remaining water and add the starch mixture and boil.
Fluffing Egg Whites
Fluff the egg whites with 180 g brown sugar.
Preparing the Ganache
Create ganache by mixing hot starch mixture with unmelted Affresco Couverture 70. Add egg yolks and mix. Add remaining 60 g cornstarch.
Combining the Mixture
Once the ganache has cooled to 35-40°C, gently fold in the whipped egg whites.
Cooking
Pour the mixture into a 40×60 cm baking tray and bake at 170°C for 16-20 minutes.
Enjoy your meal!