VALRHONA ALBERIC AND ANTOINETTE RECIPE BY CHEF FREDERIC BAU
An original recipe by chef Frederic Bau featuring Komuntu dark chocolate.
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Cooking tools:
- Immersion blender
- Pasteurizer
- Spray gun
- Cake ring
- Piping bag
- Stand mixer
- Kitchen scale
- Baking pan
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Oven
- Measuring spoon
- Chef's knife
- Refrigerator
- Freezer
- Cone
Ingredients
- 280g Skimmed milk
- 210g KOMUNTU 80%
- 120g Pasteurized egg whites
- 100g Sugar
- 45g Oil-free almond flour
- 30g Toasted almond flour
- 15g Plum kernel oil
- 120g All-purpose flour
- 7g Baking powder
- 1300g Whole milk
- 40g Potato starch
- 110g Glucose DE60
- 715g KOMUNTU 80%
- 970g Komuntu 80% Ganache
- 230g UHT heavy cream 36%
- 845g Creamy Komuntu 80% ganache
- 10g Organic vanilla bean paste
- 1070g Whole milk
- 70g Potato starch
- 955g KOMUNTU 80%
- 1510g Heavy cream 36%
- 700g KOMUNTU 80%
- 300g Cocoa butter
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