Recipe AMARETTI LOG - Professionals

Ingredients

• 35 g high fat butter
• 35 g caster sugar
• 35 g ground almonds
• 35 g flour
• 60 g white chocolate
• 20 g cocoa butter
• Total weight: 180 g
• 120 g egg whites
• 40 g caster sugar
• 110 g icing sugar
• 100 g whole ground hazelnuts
• 30 g flour
• Total weight: 400 g
• 350 g Morello cherry purée
• 55 g caster sugar
• 15 g potato starch
• 42 g gelatine (6 g of 200 bloom gelatine powder and 36 g water)
• 50 g Cointreau® Griottines® 15% vol.
• Total weight: 512 g
• 150 g full-fat milk
• 150 ml whipping cream
• 60 g 50% almond paste
• 60 g egg yolks
• 75 g caster sugar
• 70 g gelatine (10 g of 200 bloom gelatine powder and 60 g water)
• 30 g Amaretto 60% vol.
• 390 g whipped cream
• Total weight: 985 g
• 150 g water
• 300 g glucose
• 300 g caster sugar
• 200g sweetened condensed milk
• 140 g gelatine (20 g of 200 bloom gelatine powder and 120 g water)
• 300 g “Zéphyr” white chocolate
• 12 g fat-soluble red food colouring
• Total weight: 1402 g