Cercle V

ORELYS 35% COCONUT GÂTEAU

Entremets, Plated desserts

Made with: Blond® Orelys® 35%

Steps: 4

An original recipe by Jérémy Aspa
Pastry Chef, L’École Valrhona Tain l’Hermitage
Makes one 40 x 60cm frame, i.e.: twenty-four 18 x 4.5cm cakes.

Recipe steps

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