TURRÓN TREE | Valrhona
ASSEMBLY Mold and flatten the turrón into triangle-shaped molds which you have lined with guitar sheets. Spread two 3×18cm strips of leftover turrón betw
Ingredients
- 55g egg whites
- 10g sugar
- 125g water
- 75g glucose
- 315g sugar
- 200g honey
- 50g pine tree honey
- 60g confectioner's sugar
- 75g COCOA BUTTER
- 150g blanched hazelnuts
- 400g pine nuts
- 400g 60% HAZELNUT PRALINE
- 135g AZÉLIA 35%
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