Black Forest gâteau
Return to Recipe
Print
Ingredients
Fruit & Vegetables
Store Cupboard
-
150g of caster sugar
-
1 gelatine leaf, softened in cold water
-
2 vanilla pods, split and seeds scraped
-
500g of praline paste, 50% hazelnut, 50% almond blended together
Dairy
-
100g of butter, melted and warm
-
500g of double cream
-
550ml of cream, whipped to soft peaks
-
250ml of whole milk
Delicatessen
Speciality Ingredients
-
250g of feuilletine