ALMENDARINA | Valrhona
Prepare the Crémeux and Syrup and store them in the refrigerator. Make the Compote and pour out 580g into a 4mm-high ganache frame which you have chilled in
Ingredients
- 320g whipping cream
- 360g pastry flour
- 18g baking powder
- 265g european butter
- 285g ALMOND INSPIRATION
- 650g 60% ALMOND PRALINE
- 465g crispy wheat flake cereal
- 1180g whole milk
- 240g egg yolks
- 14g gelatin
- 70g water for the gelatin
- 2370g ALMOND INSPIRATION
- 2130g whipping cream
- 20g gelatin powder
- 100g water for the gelatin
- 195g water
- 260g sugar
- 320g glucose syrup
- 260g sweetened condensed milk
- 360g ALMOND INSPIRATION
- 65g COCA BUTTER
- 385g ABSOLU CRISTAL NEUTRAL GLAZE
- 38g water
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