Rolled Iced Praliné 66% Log | Valrhona Chocolate
Trim the edges of the sponge to a length of 52cm. Place the cakes on sheets of baking parchment and then feed each one with 500g Vanilla Syrup. Place the f
Ingredients
- 240g egg yolks
- 640g whole eggs
- 500g caster sugar
- 400g egg whites
- 160g caster sugar
- 320g cake flour
- 2560g whole milk
- 145g skimmed milk powder
- 260g atomized glucose
- 215g caster sugar
- 17g ice-cream stabilizer
- 130g invert sugar
- 465g whipping cream 35% fat
- 430g PRALINE NOISETTE 66% FRUITE
- 950g mineral water
- 600g caster sugar
- 5 vanilla beans
- 750g ABSOLU CRISTAL NAPPAGE NEUTRE
- 75g water
- POUDRE SCINTILLANTE OR 10G
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