Christmas with the Queen of Chocolate - Savour School : Savour School
Chocolate & Patisserie School
Ingredients
- 150g Unsalted butter
- 250g Plain Flour
- 65g Free Range Eggs
- 100g Icing Sugar
- 25g Almond Meal
- Pinch of Salt
- 22g Gold Gelatine Sheets
- 500g Frozen Raspberry Puree, defrosted
- 375g Caster Sugar
- 25g Water
- 35g Caster Sugar
- 125g Almond Splinters
- 10g Pure Icing Sugar
- 60g Caster Sugar
- 30g Water
- 60g Egg Yolks
- 2 Heilala Vanilla beans
- 3.5g Gold Gelatine Leaves
- 130g Callebaut White Chocolate Velvet
- 25g Glaze cherries
- 25g Glace orange
- 25g Sugar coated almond*
- 25g Dark Chocolate Chips
- 345g Bulla Thickened Cream 35% fat, semi whipped
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