Ouranjo | Valrhona Chocolate

Name: Ouranjo | Valrhona Chocolate
Ingredients: 660g PATE D'AMANDE PROVENCE 70% 4KG; 10g Orange zests; 2g Salt; 650g Whole eggs; 124g Cake Flour; 8g Baking powder; 206g BEURRE LIQUIDE CLARIFIE; 546g Whipping cream 35% fat; 55g Glucose; 55g Invert sugar; 372g OPALYS 33%; 26g Orange zests; 454g ABSOLU CRISTAL NAPPAGE NEUTRE; 45g Water

www.valrhona.com

Pour the Genoa Bread mixture into a frame, to a thickness of around 1cm. Bake in a convection oven at 180°C for 14 minutes. Spread 500 g of Orange Compote o

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.

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Ingredients

660g PATE D'AMANDE PROVENCE 70% 4KG
10g Orange zests
2g Salt
650g Whole eggs
124g Cake Flour
8g Baking powder
206g BEURRE LIQUIDE CLARIFIE
546g Whipping cream 35% fat
55g Glucose
55g Invert sugar
372g OPALYS 33%
26g Orange zests
454g ABSOLU CRISTAL NAPPAGE NEUTRE
45g Water

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