Assoluta | Van Houten
Andrea de Bellis quit his job as a cop to start doing what makes him happy: he became a pastry chef. Years of hard work took him where he is... read more
Ingredients
- 250 g Whole milk
- 280 g SAOTHOME
- 4 g powdered gelatin
- 20 g water
- 500 g 35% cream
- 300 g 35% cream
- 50 g invert sugar
- 190 g whole egg(s)
- 150 g caster sugar
- 60 g invert sugar
- 40 g water
- 10 g salt
- 130 g 70-30-38NV
- 75 g sunflower oil
- 45 g potato starch
- 70 g almond powder
- 20 g CP
- 5 g baking powder
- 300 g sugar
- 300 g glucose syrup
- 150 g water
- 200 g condensed milk
- 22 g powdered gelatin
- 130 g water
- 300 g C811NV
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