Cléry
Preparation: Make the cereal crisp and spread 70g into each 14cm-diameter ring. Store in the refrigerator. Make the almond sponge and weigh 80g into 14cm r
Ingredients
- 320 g Chopped blanched almonds
- 255 g CRISPY WHEAT FLAKE CEREAL
- 275 g OPALYS 33%
- 240 g Extra fine almond flour
- 190 g Sugar
- 350 g Eggs
- 95 g European-style butter
- 80 g Egg whites
- 50 g Sugar
- 20 g Gelatin powder 220 Bloom
- 100 g Water for the gelatin
- 1360 g Strawberry purée
- 120 g Sugar
- 365 g Heavy cream 36%
- 365 g Milk
- 145 g Egg yolks
- 75 g Sugar
- 875 g Crème Anglaise
- 6.5 g Madagascan vanilla bean
- 1540 g OPALYS 33%
- 1310 g Heavy cream 36%
- 460 g ABSOLU CRISTALNEUTRAL GLAZE
- 46 g Mineral water
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