طرانش باتيسري شوكولا | وصفة فاخرة وسهلة 😋 tranche patisserie chocolat

Chocolate Ganache Pastry Slices: A recipe with simple ingredients and a prestigious result 😋 from the Algerian Delights Kitchen with Mrs. Nour Al-Jazairia 👌 Ganache Ingredients (Filling and Decoration): 250g dark chocolate (chopped into small pieces). 190g heavy cream (35% fat). 1 tablespoon butter (35g), at room temperature. 👌 Sponge Cake (Genoise) Ingredients: Dry Ingredients: 5 heaped tablespoons flour (75g). 1 1/2 tablespoons unsweetened cocoa powder (25g). 1 teaspoon baking powder (5g). Moist Chocolate Mixture: 50g dark chocolate. 4 tablespoons vegetable oil (38g). 8 tablespoons warm milk (63g). Egg Base: 5 egg yolks. 3 tablespoons granulated sugar (55g). 1 teaspoon vanilla extract. Meringue: 5 egg whites. A pinch of salt. 1 1/2 tablespoons sugar (35g). 👌 For final decoration: Unsweetened cocoa powder for dusting. 👌 Tip for successful recipe: Make sure to let the ganache cool completely until it thickens before filling the layers. Don't forget to refrigerate the dessert for at least two hours before cutting to ensure a professional and neat finish. Enjoy! ❤️ #Pastry #Chocolate #AlgerianSweets #EasyRecipes