Midnight sun | Corman International

Ingredients

• 190 g icing sugar
• 228 g Dairy butter 82% fat – Block
• 107 g Pasteurized eggs
• 2 g salt
• 64 g ground almonds
• 50 g cocoa powder 22%-24%
• 450 g flour
• 186 g sugar
• 18 g lemon peel
• 19 g grated fresh ginger
• 95 g lemon juice
• 170 g eggs
• 30 g water
• 27 g gelatine mass
• 254 g Traditional Butter 82% fat – Block
• 142 g milk
• 142 g Selection cream 35% fat
• 47 g Glucose syrup 44 DE
• 47 g invert sugar
• 80 g cocoa butter
• 150 g hazelnut paste
• 411 g Selection cream 35% fat
• 100 g toasted whole hazelnuts
• 20 g water
• 60 g sugar
• SQ caramelised nuts
• SQ candied ginger cubes
• SQ lemon peel
• SQ gold flakes
• SQ cocoa butter