Guanaja, pear and cookie | Valrhona Chocolate

Name: Guanaja, pear and cookie | Valrhona Chocolate
Ingredients: 80 g Butter; 37 g Muscovado sugar; 35 g Caster sugar*; 35 g Eggs; 0,8 g Baking powder; 43 g Pastry flour; 73 g Plain flour; 5 g Cornflour; 0,8 g Salt; 73 g Chopped walnuts; 90 g GUANAJA 70%; 55 g 50% almond & hazelnut nutty praliné; 35 g GUANAJA 70%; 45 g Crispy wafer pieces; 300 g Pear purée; 30 g Caster sugar; 9 g Pectin NH; 250 g Whole milk; 500 g Whipping cream 35%; 340 g GUANAJA 70%; 5 g Gelatine sheet; 75 g Water; 65 g Caster sugar; 150 g Glucose syrup; 90 g Sweetened condensed milk; 10 g Gelatine sheet; 150 g GUANAJA 70%

www.valrhona.com

Thin pear slices Remove the f rozen Yule log f rom the mould. Transfer the GUANAJA 70% glaze into a jug and evenly distribute it over the log positioned

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Ingredients

80 g Butter
37 g Muscovado sugar
35 g Caster sugar*
35 g Eggs
0,8 g Baking powder
43 g Pastry flour
73 g Plain flour
5 g Cornflour
0,8 g Salt
73 g Chopped walnuts
90 g GUANAJA 70%
55 g 50% almond & hazelnut nutty praliné
35 g GUANAJA 70%
45 g Crispy wafer pieces
300 g Pear purée
30 g Caster sugar
9 g Pectin NH
250 g Whole milk
500 g Whipping cream 35%
340 g GUANAJA 70%
5 g Gelatine sheet
75 g Water
65 g Caster sugar
150 g Glucose syrup
90 g Sweetened condensed milk
10 g Gelatine sheet
150 g GUANAJA 70%

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