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Pour 100g of Vanilla Crémeux each into each 14cm ring. Spread 300g of the sponge mixture into a 60 x 40cm frame and bake. Leave to cool, then cut out 14cm d
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:
- Spray gun
- Heat gun
- Immersion blender
- Piping bag
- Metal rolling pin
- Cake ring
- Cookie cutter
- Sifter
- Fine-mesh sieve
- Instant-read thermometer
- Kitchen scale
- Stand mixer
- Double boiler
- Whisk
- Oven
- Saucepan
- Mixing bowl
- Baking sheet
- Spatula
- Spoon
- Refrigerator
- Freezer
Ingredients
- 470g heavy cream 36%
- 1ea vanilla bean
- 90g sugar
- 110g egg yolks
- 4.6g gelatin powder (220 Bloom)
- 23g water for the gelatin
- 360g raspberry purée
- 300g frozen raspberries
- 75g sugar
- 12g pectin NH
- 100g egg yolks
- 200g sugar
- 200g butter
- 280g all-purpose flour
- 9g baking powder
- 9.5g salt
- 300g heavy cream 36%
- 300g milk
- 120g egg yolks
- 60g sugar
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