Peanut William | Valrhona Chocolate
Assembly: Cut out lengths of Moist Peanut Sponge 8 cm wide and 57 cm long, and using a spatula, spread each one with a layer of around 700 g chilled Pear Co
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Ingredients
- 560g salted dry-roasted peanuts
- 450g superfine sugar
- 225g dry butter 84%
- 825g whole eggs
- 180g egg whites
- 110g superfine sugar
- 1200g poire william puree
- 100g glucose
- 200g superfine sugar
- 30g pectin NH
- 80g superfine sugar
- 35g powdered gelatin
- 180g water
- 1200g poire william
- 25g lemon juice
- 440g whipping cream 35%
- 40g invert sugar
- 40g glucose
- 680g CARAMELIA 36%
- 1200g basic caramelia ganache
- 1200g whipping cream 35%
- 400g whipping cream 35%
- 95g syrup at 30°B
- 65g glucose
- 175g GUANAJA 70%
- 410g GIANDUJA NOISETTE LAIT 35%
- 55g grape seed oil
- 1 POUDRE SCINTILLANTE OR CLAIR 10G
- 15g 1 POUDRE SCINTILLANTE OR CLAIR 10G
- 5g alcohol 70°
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