Ardèche Blanche | Valrhona Chocolate
Pour the Waina mousse onto the shortbread with almond cream. Freeze. Turn out, then spray with the Opalys spray mix. Fill long, thin molds (mold ref. 1716.
Ingredients
- 120g Butter
- 2g Fine salt
- 90g Icing sugar
- 30g Powdered almonds
- 50g Whole eggs
- 235g French white pastry flour
- 300g PATE D'AMANDE PROVENCE 70% 4KG
- 150g Butter
- 40g Powdered almonds
- 15g Corn starch
- 150g Whole eggs
- 200g Whole blueberries
- 8g Gelatin
- 200g Whole milk
- 400g Cream 35%
- 380g 15002 WHITE WAINA 35% BEAN 3KG
- 250g Chestnut paste
- 150g Unsweetened chestnut puree
- 300g Chestnut cream
- 350g OPALYS 33%
- 150g BEURRE DE CACAO
- 1000g ABSOLU CRISTAL NAPPAGE NEUTRE
- 200g Blueberry pulp
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