Rolled Iced Pear-Chocolate Log | Valrhona Chocolate
Trim the edges of the sponge to a length of 52cm. Place the cakes on sheets of baking parchment and then feed each one with 500g Vanilla Pear Syrup. Place t
Ingredients
- 240g egg yolks
- 640g whole eggs
- 500g caster sugar
- 400g egg whites
- 160g caster suga
- 160g cake flour
- 160g CACAO POUDRE
- 1815g whole milk
- 115g skimmed milk powder
- 185g atomized glucose
- 130g caster sugar
- 12g stabilizer 64G
- 155g invert sugar
- 160g whipping cream 35% fat
- 455g TAINORI 64%
- 900g Williams pear pulp
- 60g atomized glucose
- 30g dextrose
- 327g mineral water
- 180g caster sugar
- 2g sorbet stabilizer
- 850g mineral water
- 550g caster sugar
- 3g vanilla bean
- 135g pear eau de vie
- 750g ABSOLU CRISTAL NAPPAGE NEUTRE
- 75g water
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