Peach Pearl | Veliche

Name: Peach Pearl | Veliche
Ingredients: 140 g Almond Powder; 60 g Four; 140 g Icing Sugar; 95 g Egg White; 30 g Fresh Cream 35%; 280 g Egg White; 155 g Sugar; 200 g Pink Champaign; 45 g Gelatin Mass (1/5); 450 g Obsession 30 Belgian white couverture chocolate; 1000 g Whipped Cream 35%; 100 g Fresh Cream 35%; 72 g Sugar; 410 g Glucose Syrup; 180 g Gelatin Mass (1/5); 225 g Obsession 30 Belgian white couverture chocolate; 700 g Mirror Glaze Neutral; Red Food Color SQ; 250 g Flour; 100 g Icing Sugar; 35 g Almond Powder; 1 g Sea Salt; 140 g Sheet Butter; 50 g Eggs; 170 g Fresh Cream 35% Fat; 2 pieces Vanilla Bean; 25 g Gelatin Mass (1/5); 220 g Obsession 30 Belgian white couverture chocolate; 600 g Fresh Cream 35% Fat

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I. COMPOSITION Soft Almond Biscuit Peach Cream Champaign Mousse Peach Glaze Sugar Dough Vanilla Chantilly II. SOFT ALMOND BISCUIT 140 g Almond Powder…

Keywords

to obtain homogeny preparation. In the same time
and when the mixture is homogenic incorporate the cream. Place the soft almond biscuit disc
pour the cream on top
pour on chocolate. At 35°C
with sugar
and glucose
and pour on the gelatin to melt it. Add chocolate
mix well to melt all the drops of chocolate
and add the mirror glaze at the end. Blend the glaze
add color
let cooling down in the fridge. Roll to 2 mm thickness
cut discs ø12cm
vanilla pulp