Chocolate & Espresso Cream Hazelnut Crunch | Valrhona

Name: Chocolate & Espresso Cream Hazelnut Crunch | Valrhona
Ingredients: Yolks; 60g Sugar; 550g Heavy Cream 36%; 200g MILK JIVARA 40%; 270g DARK CARAIBE 66%; 300g Butter (82%); 1g Salt; 100g Confectioner’s Sugar; 40g Egg Yolks; 300g Pastry Flour; 55g COCOA BUTTER; 22.5g Gelatin; 117.5g Water; 225g Sugar; 225g Glucose Syrup; 225g IVOIRE 35%; 160g Condensed Milk; 100g ABSOLU CRISTAL NEUTRAL GLAZE; AN Gold Powder; AN Brown Food Color

www.valrhona.us

Cast the chocolate cream into a dome mold. Push the frozen coffee panna cotta into the center, and top with a crunchy base.  Freeze. Dip in the gla

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Ingredients

Yolks
60g Sugar
550g Heavy Cream 36%
200g MILK JIVARA 40%
270g DARK CARAIBE 66%
300g Butter (82%)
1g Salt
100g Confectioner’s Sugar
40g Egg Yolks
300g Pastry Flour
55g COCOA BUTTER
22.5g Gelatin
117.5g Water
225g Sugar
225g Glucose Syrup
225g IVOIRE 35%
160g Condensed Milk
100g ABSOLU CRISTAL NEUTRAL GLAZE
AN Gold Powder
AN Brown Food Color

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