Recipe Created by NSW Metro National Finalists Billy Fox & Matthew Wills
Variations of Rhubarb, Chocolate, Honey, Crème Fraiche and Almond
- 4 portions
Chocolate Crème Patissiere (32g each)
|NESTLE Docello Creme Patissiere||Grams||72|
|PLAISTOWE 70% Cocoa Dark Chocolate Couverture (melted)||Grams||40|
Garnish with fresh fruit and edible flowers.