PASSION PÊLE-MÊLE
Prepare the Whipped Ganache and Jellies.Pour the ALMOND INSPIRATION into a 1cm thick frame.Place in the refrigerator. Cut out 3 x 4cm triangles. Set aside.M
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.us.
Cooking tools:
- Immersion blender
- Saucepan
- Whisk
- Mixing bowl
- Hand mixer
- Siphon
- Nitrous oxide cream whipper cartridges
- Kitchen shears
- Plastic cups
- Microwave
- Freezer
- Silicone baking sheet
- Food processor
- Oven
- Silicone baking mat
- Frame
- Refrigerator
- Pastry spatula
- Template
- Piping bag
- Rolling pin
- Chef's knife
- Plate
- Fine-mesh sieve
- Kitchen scale
- Measuring cup
- Spoon
- Spatula
- Baking sheet
Ingredients
- 12g sugar
- 2.5g pectin NH
- 130g passion fruit purée
- 255g ABSOLU CRISTAL NEUTRAL GLAZE
- 135g ALMOND PASTE FROM PROVENCE 70%
- 45g Whole milk
- 10g White Bread Flour
- 160g Egg whites
- 300g fondant
- 200g glucose
- 625g whole milk
- 40g Sugar
- 4g pectin X58
- 230g ALMOND INSPIRATION
