KALY PEAR | Valrhona
Sprinkle the vanilla powder onto an acetate sheet. Pour some tempered WAINA chocolate on top and add another acetate sheet. Roll out the chocolate. Before i
Ingredients
- 180g raw cane sugar
- 180g almond flour
- 160g cake flour
- 1g fine salt
- 180g European-style butter
- 2 ea NOROHY vanilla beans
- 315g heavy cream 36%
- 30g invert sugar
- 30g glucose
- 105g WHITE WAINA 35%
- 35g COCOA BUTTER
- 475g heavy cream 36%
- 285g pear purée
- 50g glucose
- 50g sugar
- 8g pectin NH
- 500g fresh pears
- 1000g mineral water
- 150g sugar
- 30g lemon juice
- 80g lemongrass sticks
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