Spring’s First Strawberries | Valrhona Chocolate

Name: Spring’s First Strawberries | Valrhona Chocolate
Ingredients: 140g Whole UHT milk; 2 Vanilla pods; 7g Glucose DE 38/40; 3,5g Powdered gelatin - 220 Bloom; 18g Water for the gelatin; 250g OPALYS 33 %; 270g UHT cream 35%; 140g Strawberry pulp; 15g Glucose DE 38/40; 15g Inverted sugar; 250g STRAWBERRY INSPIRATION; 460g UHT cream 35%; 160g Raw Iranian pistachios; 30g Pure pistachio paste; 130g Caster sugar; 240g Whole eggs; 65g Dry butter 84%; 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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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

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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.com.

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