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| Pralin butter cream japonais |
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| chef karen's chocolate buttercream japonais |
** How to make Japonais**
1.Sieve all dry ingredients (Cream of tartar 1g, Cornflour50g, Ground almonds250g, Caster sugar175g)
2.prepare a flat tray with a sheet of silicon paper (mark the circles on the paper)
3.Attach the paper by filping up on the grease tray
4.Whip egg white 250g until stiff and gradually add caster sugar 150g
5.Mix half of egg whites mix to the dry ingredients, mixing carefully
6.Add rest of the egg whites mix and carefully blend
7.pipe on the tray
8.Bake at 170 degree celcius until becoming golden brown colour
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| Japonais with Coffee butter cream |
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