VALRHONA PEACH, DULCE DE LECHE & BUCKWHEAT HONEY ENTREMETS RECIPE BY CHEF CATHERINE MERA
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.
Ingredients
- 351g Caraïbe 66% dark chocolate
- 87g Manjari 64% dark chocolate
- 250g melted butter
- 450g eggs
- 450g sugar
- 290g buckwheat flour
- 170g cornstarch
- 15g baking powder
- 250g almond powder
- 180g Charlevoix buckwheat honey
- 120g Ontario peaches
- 150g praliné
- 150g hazelnut paste
- 75g Bahibé 46% milk chocolate
- 150g feuilletine
- 50g crushed hazelnuts
- 30g butter
- 170g Dulcey 35% blond chocolate
- 2g gelatine
- 100g whole UHT milk
- 200g UHT cream 35%
- 1L white peach fruit purée
- 15g pectin NH
- 15g gelatin mass
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