Recreate one of the signature dishes of one of the best chefs in the world by Philippe Contincini Croquettes Au Chocolate Coulant under the guidance of michelin star chef Walter Trupp.
Learn and understand the pitfalls that can occur with recipes of three Michelin star chefs and start to understand to read what written between the lines so you can succeed with 3 Michelin star dishes in your own kitchen. Learn how to cook the magic signature dish of one of the world’s best chefs Philippe Contincini by the youngest chef to receive 18 out of 19 points at Gault et Millau in the 1990ies
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Ingredients
Ganache
230 gm Chocolate 68 percent
100 ml milk
60 Gm double cream
more liquid like milk or cream or alcohohls mentioned to adjust in case the ganache breaks/splits
to crumb
600 gm white loaf bread (original recipe asks for 200 gm)
100 gm almopnd or nut meal
3 eggs
1.5-2 litres of oil to deep fry
