dessert for new year | Valrhona Chocolate

dessert for new year | Valrhona Chocolate

www.valrhona.com

Make the crémeux and the Breton shortbread. When the pressed shortcrust is ready, place 150 g in 14 cm circles lined with plastic. Refrigerate. Tip: Do not

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Ingredients

  • 545g Breton shortcrust
  • 55g brown sugar
  • 70g ECLAT D'OR
  • 90g Dry butter 84% fat
  • 240g DULCEY 35%
  • 1 vanilla pod
  • 130g whole milk
  • 40g egg yolks
  • 100g sugar
  • 7g gelatin
  • 35g water
  • 530g whipping cream 35% fat
  • 105g sugar
  • 240g whipping cream 35%
  • 65g egg yolks
  • 6g gelatin
  • 370g BAHIBE LACTEE 46%
  • 720g whipping cream 35%
  • 12g gelatin
  • 420g whipping cream 35%
  • 1g sea salt
  • 230g sugar
  • 280g ABSOLU CRISTAL NAPPAGE NEUTRE
  • 460g IVOIRE 35%

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