All Dolled Up | Valrhona Chocolate

Name: All Dolled Up | Valrhona Chocolate
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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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

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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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