North Star | Valrhona Chocolate

Name: North Star | Valrhona Chocolate
Ingredients: 160g European-style butter; 190g Pastry flour; 95g Confectioners’ sugar; 2g Salt; 10g Baking powder; 215g Eggs; 110g Honey; 30g Whole milk; 530g Almond shortbread crust; 530g Crispy wheat flake cereal; 460g WAINA 35%; 3 Zest of lemons; 110g Whole milk; 7g Gelatin powder 220 Bloom; 35g Water for the gelatin; 610g 66% nutty hazelnut praliné; 390g Heavy cream 36%; 1200g Quince; 100g Acacia honey; 100g Lemon juice; 440g Whole milk; 580g ORIADO 60%; 880g Heavy cream 36%; 740g Absolu Cristal neutral glaze; 74g Water; 190g ORIADO 60%; 120g Whole roasted hazelnuts; 60g Sugar; 18g Water; 1g Fleur de sel

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Make the quince compote and the hazelnut praliné crémeux. Store in the refrigerator. Make the moist honey sponge and place some 57 × 37cm stainless steel f

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