Milk Chocolate Forest | Valrhona Chocolate
ASSEMBLY: Use a spatula to spread 850g of Morello Cherry Compote on the Moist Coeur de Guanaja Cake. Blast freeze. Cut out 16 x 2.5cm portions. Gently whip
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Cooking tools:
- Piping bag
- Piping nozzle
- Spatula
- Freezer
- Chef's knife
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Kitchen scale
- Acetate sheet
- Baking sheet
- Rolling pin
- Spray gun
- Plastic sheet
- Plate
Ingredients
- 282g caster sugar
- 275g egg whites
- 282g egg yolks
- 55g all-purpose flour
- 55g potato starch
- 126g P125 COEUR DE GUANAJA
- 126g BEURRE LIQUIDE CLARIFIE
- 528g morello cherry pulp
- 114g sugar
- 96g glucose
- 46g sugar
- 12g pectin NH
- 55g lemon juice
- 177g whipping cream 35% fat
- 23g invert sugar
- 23g glucose
- 450g whipping cream 35% fat
- 228g BAHIBE LACTEE 46%
- 250g whole milk
- 51g fat-free powdered milk
- 83g caster sugar
- 27g invert sugar
- 54g atomized glucose
- 6g combined stabilizer
- 178g mascarpone
- 250g morello cherry pulp
- 5 lemon zests
- 80g morello cherry pulp
- 160g ABSOLU CRISTAL NAPPAGE NEUTRE
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