Chocolat chantilly - Cuisine molculaire

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21 Jul 2014

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Anne Cazor de la société Cuisine Innovation explique la technique de la chantilly qui consiste à stabiliser une émulsion mousseuse grâce à un apport de froid. Réalisation : Julien Attard ---------- Chocolate chantilly - Molecular cooking Anne Cazor from the company Cuisine Innovation explains the technique involved in the preparation of a Chantilly: a foamy emulsion is stabilized through cooling. Directed by Julien Attard (English subtitles available)

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