Valrhona Milk Chocolate Atoti Finger Travel Cake Recipe

Name: Valrhona Milk Chocolate Atoti Finger Travel Cake Recipe
Ingredients: 880g JIVARA 40%; 240g European-style butter; 400g 55% ALMOND PASTE; 200g egg yolks; 1000g egg whites; 340g sugar; 385g heavy cream 36%; 45g invert sugar; 45g glucose; 520g JIVARA 40%; 960g heavy cream 36%; 680g raspberry purée; 115g glucose; 115g sugar; 10g pectin NH; 60g grape seed oil; 590g JIVARA 40%; 105g crispy wheat flake cereal; 445g ABSOLU CRISTAL NEUTRAL GLAZE; 45g water

www.valrhona.us

The night before, prepare the Whipped Jivara Ganache and the Raspberry Confit. Make the Chocolate Almond Cake and use 750g per 40 x 60 cm baking sheet. Ba

View full recipe on www.valrhona.us

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.valrhona.us.

Share this recipe:

Cooking tools:

Ingredients

880g JIVARA 40%
240g European-style butter
400g 55% ALMOND PASTE
200g egg yolks
1000g egg whites
340g sugar
385g heavy cream 36%
45g invert sugar
45g glucose
520g JIVARA 40%
960g heavy cream 36%
680g raspberry purée
115g glucose
115g sugar
10g pectin NH
60g grape seed oil
590g JIVARA 40%
105g crispy wheat flake cereal
445g ABSOLU CRISTAL NEUTRAL GLAZE
45g water

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Valrhona Milk Chocolate Atoti Finger Travel Cake Recipe

Ingredients

Ready to cook this?

More Like This