Aurore
The bottom layer is a croustillant blé soufflé, which is puffed wheat (smacks and rice krispies) mixed with praline and milk chocolate. The insert is a pistachio cremeux. The mousse is Bavoise Cannelle, which translates to cinnamon bavarion. It is wrapped in a biscuit Emanuel and it is finished with a clear glaze speckled with cinnamon.
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My food journey through Johnson and Wales as a Baking and Pastry Student
