All Dolled Up | Valrhona Chocolate
Make the syrup, the lemon confit, and the ILLANKA whipped ganache. Set aside. Make the vanilla Viennese biscuit and spread 450g into each 60 x 40cm tray. B
Ingredients
- 50g Egg yolks
- 130g Eggs
- 100g Caster sugar
- 80g Egg whites
- 30g Caster sugar
- 65g French white pastry flour
- 10g Powdered vanilla
- 65g Mineral water
- 25g Caster sugar
- 1 Tahitian vanilla bean
- 7g Lemon juice
- 1g Lemon zest
- 2g Kéva Citron 60° lemon spirit
- 15g Caster sugar
- 3.5g Pectin NH
- 85g Mixed whole lemon purée
- 70g Lemon juice
- 85g Whipping cream
- 9g Glucose DE 38/40
- 9g Invert sugar
- 75g ILLANKA 63%
- 160g Whipping cream
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