Dulcey Whirl with Dulcey 35% chocolate
Dulcey Whirl with Dulcey 35% chocolate step by step recipe
Ingredients
- 250g Whole milk
- 8g Potato starch
- 3g Powdered gelatin
- 15g Water (for rehydrating the gelatin)
- 185g DULCEY 35% chocolate (or 175g IVOIRE 35% chocolate)
- 150g Whipping cream
- 240g Butter
- 470g All-purpose flour
- 180g Confectioners’ sugar
- 30g Walnut flour
- 30g Hazelnut flour
- 40g Chopped walnuts
- 4g Fine salt
- 4g Powdered vanilla
- 100g Eggs
- 220g Creamed butter
- 220g Confectioners’ sugar
- 110g Hazelnut flour
- 110g Walnut flour
- 22g Potato starch
- 3g Gingerbread spice mix
- 3g Powdered vanilla
- 121g Eggs
- 230g Organic oranges
- 23g Sugar
- 70g Orange confit
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