Ouranjo | Valrhona Chocolate

Ouranjo | Valrhona Chocolate

www.valrhona.com

Pour the Genoa Bread mixture into a frame, to a thickness of around 1cm. Bake in a convection oven at 180°C for 14 minutes. Spread 500 g of Orange Compote o

View Original

Share this recipe:

Ingredients

  • 660g PATE D'AMANDE PROVENCE 70%
  • 10g Orange zests
  • 2g Salt
  • 650g Whole eggs
  • 124g Cake Flour
  • 8g Baking powder
  • 206g BEURRE LIQUIDE CLARIFIE

More Like This

Strawberry And Vanilla | Valrhona Chocolate

Strawberry And Vanilla | Valrhona Chocolate

valrhona.com
S’MORE | Valrhona

S’MORE | Valrhona

valrhona.us
Voyage, voyage | Valrhona Chocolate

Voyage, voyage | Valrhona Chocolate

valrhona.com
Opal Coffee | Valrhona Chocolate

Opal Coffee | Valrhona Chocolate

valrhona.com
PLAYTIME | Valrhona

PLAYTIME | Valrhona

valrhona.us
OMENA Yule Log | Valrhona Chocolate

OMENA Yule Log | Valrhona Chocolate

valrhona.com
Reggio Emilia | Valrhona Chocolate

Reggio Emilia | Valrhona Chocolate

valrhona.com
Chocolate Cake | Valrhona

Chocolate Cake | Valrhona

valrhona.us