AZÉLIA, PEAR AND BUCKWHEAT | Valrhona
Take the cake off the frame and cut in 3cm wide rectangles. Whip the AZÉLIA Ganache until soft peaks. Pipe the ganache on the cake and ganish with crystali
Ingredients
- HAZELNUT CAKE
- 560g roasted hazelnuts
- 450g sugar
- 1 tsp salt
- 825g eggs
- 225g canola oil
- 180g egg whites
- 110g sugar
- PEAR JELLY (for one frame of 11cm x 35cm)
- 375g pear purée
- 40g lemon juice
- 50g water
- 15g sugar
- 1 ea vanilla bean
- 4 ea sheets of gelatin
- 20g William pear
- AZÉLIA AND BUCKWHEAT WHIPPED GANACHE
- 250g cream
- 60g toasted buckwheat
- 1/4 tsp salt
- 20g invert sugar
- 20g glucose
- 250g AZELIA 35%
- 500g cream
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