Maillard reaction: Caramelisation of proteins, sugar and fat together. The best chemical reaction ever. 

What I am made of:
• Brown butter cake
• Dulce leche custard 
• Caramelized white chocolate mousse
• Crunchy peanut praline

MAILLARD

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  • XS: 5cm, 0.3kg (1 - 2 servings) S: 10cm, 1kg (6-10 servings) M: 15cm, 2kg (10-14 servings)

Charins

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