LES FEUILLES | Valrhona
On one Sablé and two pieces of Chocolate Décor, using a round piping tip (size 803), pipe lines of dots of Crémeux to make the veins of the leaf. Place in t
Ingredients
- 95g Unsalted Butter
- 90g Confectioner’s Sugar
- 162g Eggs
- 80g All-purpose Flour
- 20g potato starch
- 1g COCOA POWDER
- salt
- 190g whole milk
- 190g heavy cream
- 1.2g batak berry
- 20g coconut palm sugar
- 82g egg yolks
- 400g Coconut purée
- 70g Shredded coconut
- 4.5g gelatin sheets
- 8.5g COCOA POWDER
- 21g all-purpose flour
- 6g cornstarch
- 70g Confectioner’s Sugar
- 30g Egg whites
- 301g Unsalted butter
- 2.5g salt
- 500g NYANGBO 68%
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