BAUBLES | Valrhona
Bake 400g of sponge in a shallow 60 × 40cm frame for 8 minutes at 350°F (175°C).To make the insert, cut the sponge in half and spread 250g of citrus compote
Ingredients
- 360g amber ale beer
- 150g heavy cream 36%
- 100g egg yolks
- 50g sugar
- 320g 8118 (OPALYS 33% FEVE 3KG)
- 85g 160 (BEURRE DE CACAO 3KG)
- 35g water for the gelatin
- 7g gelatin powder (220 bloom)
- 120g almond flour
- 30g muscovado sugar
- 30g malt extract
- 10g corn starch
- 35g honey
- 130g eggs
- 55g egg yolks
- 10g barley grains
- 120g mandarin oranges
- 120g grapefruit
- 15g European-style butter
- 70g sugar
- 30g honey
- 200g mandarin juice
- 3g corn starch
- 470g pastry flour
- 180g confectioners' sugar
- 4g fine salt
- 60g almond flour
- 240g butter
- 100g eggs
- 100g Almond Shortcrust Pastry
- 100g crispy wheat flake cereal
- 100g 19998 (INSPIRATION YUZU FEVE 3KG)
- 420g 19998 (INSPIRATION YUZU FEVE 3KG)
- 80g 160 (BEURRE DE CACAO 3KG)
- 500g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
- 50g amber ale beer
