Opalys St. Honoré | Valrhona
Make the Pineapple Banana Marmalade, pour around 120g into 12cm-diameter rings, and blast freeze.Whip the Opalys Rum Ganache. Pipe around 100g into 14cm ace
Ingredients
- 60g soft brown sugar
- 60g potato starch
- 160g egg yolks
- 320g caster sugar
- 450g cassava flour
- 15g gluten-free baking powder
- 4g salt
- 320g softened butter
- ABSOLU CRISTAL SPRAY GLAZE 400g
- ABSOLU CRISTAL NEUTRAL GLAZE
- 40g water
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