Fruit Du Soleil | Valrhona Chocolate
Make the apricot confit, the Almond Inspiration cream mix, the apricot sorbet and the mint-flavored poached apricots. Make the almond shortcrust and use tw
Ingredients
- 890g flour
- 450g European butter
- 340g confectioner's sugar
- 110g almond flour
- 7g salt
- 190g whole eggs
- 490g whole milk
- 98g egg yolks
- 49g sugar
- 640g milk-based crème anglaise
- 4g Powdered gelatin - 220
- 20g Water for the gelatin
- 340g INSPIRATION AMANDE
- 600g fresh apricots
- 500g mineral water
- 200g sugar
- 15g fresh mint
- 260g apricot purée
- 58g water
- 6.6g lemon juice
- 37g caster sugar
- 28g Powdered glucose DE 33
- 7.8g Inverted sugar
- 1.1g stabilizer
- 45g Glucose DE 38/40
- 45g sugar
- 4.5 pectin nh
- 20g lemon juice
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