ALMENDARINA
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Immersion blender
- Yule log mold
- Ganache frame
- Chocolate texture sheet
- Piping bag
- Offset spatula
- Kitchen scale
- Instant-read thermometer
- Cheesecloth
- Sifter
- Spray bottle
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Baking sheet
- Oven
- Stove
- Refrigerator
- Freezer
Ingredients
- 100g water
- 125g sugar
- 140g mandarin purée
- 15g mandarin concentrate
- 90g sugar
- 24g Pectin NH
- 1000g mandarin purée
- 400g sugar
- 200g glucose DE38
- 130g yuzu juice
- 12g gelatin (200 bloom)
- 60g water for the gelatin
- 665g eggs
- 200g invert sugar
- 330g sugar
- 200g almond flour
- 320g whipping cream
- 360g pastry flour
- 18g baking powder
- 265g european butter
