Ouranjo | Valrhona Chocolate
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
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.
Ingredients
- 280g Fresh orange juice
- 847g Cooked oranges
- 368g Caster sugar
- 15g Pectin NH
- 6g Powdered gelatin
- 2g Water
- 660g PATE D'AMANDE PROVENCE 70% 4KG
- 10g Orange zests
- 2g Salt
- 650g Whole eggs
- 124g Cake Flour
- 8g Baking powder
- 206g BEURRE LIQUIDE CLARIFIE
- 546g Whipping cream 35% fat
- 55g Glucose
- 55g Invert sugar
- 372g OPALYS 33%
- 26g Orange zests
- 454g ABSOLU CRISTAL NAPPAGE NEUTRE
- 45g Water
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