Spring’s First Strawberries | Valrhona Chocolate
Make the namelaka and the whipped ganache. Store in the refrigerator. Make the shortcrust pastry and spread it out between two sheets of confectionery dipp
Ingredients
- 50g Egg whites
- 30g Caster sugar
- 740g Traditional French wheat flour
- 380g Dry butter 84%
- 280g Icing sugar
- 95g Powdered blanched almonds
- 5g Salt
- 160g Whole eggs
- 200g Almond shortcrust pastry
- 140g Éclat d’or
- 200g STRAWBERRY INSPIRATION
- 450g Absolu Cristal Neutral Glaze
- 45g Water
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