Pomelos | Valrhona Chocolate

Name: Pomelos | Valrhona Chocolate
Ingredients: 560g ground hazelnuts; 450g caster sugar; 225g butte; 825g whole eggs; 180g egg whites; 110g caster sugar; 420g pink grapefruit segments around 3 fruits; 28g grapefruit zest 1 fruit; 140g caster sugar; 65g caster sugar; 11g pectin NH; 30g pink grapefruit puree; 50g whipping cream 35 %; 2g gelatine; 350g PRALINE NOISETTE 66% FRUITE; 175g whipping cream 35 %; 250g milk; 250g whipping cream 35% fat; 100g egg yolks; 50g caster sugar; 525g basic custard; 780g whipping cream 35% fat; 640g MACAE 62%; 2 grapefruit; caster sugar as necessary; 700g IVOIRE 35%; 300g BEURRE DE CACAO; titanium oxide

www.valrhona.com

Cut out 14 cm diameter disc of Hazelnut Sponge and lightly soak with grapefruit juice. Chop 110 g of Grapefruit Confit and using a 10mm nozzle, pipe the Pra

View full recipe on www.valrhona.com

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.

Share this recipe: