Private training with Lilian Bonnefoi
Finland is experiencing a real gastronomic revolution and pastry is not left out! As proof, the presence of our customers from far away to follow a practical internship with the Pastry Chef of Eden Roc, Lilian Bonefoi. During two days of practice, no less than eight recipes were made. A great way to appreciate the aromatic variety of our chocolates.
Download the PDF Recipe !
or click on each recipe :
- Pastry : Chocolat 2017 (with Vibrato70%, Samana 70% et Divo 40%)
- Pastry: Fingers Tartelette Chocolat (with Jamaya 73%)
- Pastry: L’ECLAT (with Carupano 70% et Samana 70%)
- Pastry: Marie Galante (with Mekonga 70%)
- Pastry: Moelleux au chocolat (with Altapaz 73%)
- « Gâteau de voyage » : Cake Pistache Framboise (with Pistachio paste)
- « Gâteau de voyage » : Cake Gianduja Chocolat (with Pistachio paste)
- Chocolate : Ganaches (Samana 70% et 62% et Arcato 66%)