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Caramelized White Chocolate Mousse, Toasted Baguette Purée Squares, Scottish Shortbread, Caramelized Milk Chocolate Leaf, Quenelle of Sweet Crème Fraîche
Book Information
The Elements of Dessert
Page: 282
Ingredients
Caramelized Milk Chocolate Leaf (page 318)
Caramelized White Chocolate Mousse (page 317)
Caramelized White Chocolate Velvet Spray (page 210)
Crème Fraîche
Scottish Shortbread Base (page 316)
Toasted Baguette Purée Squares (page 317)
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Dessert Buffets