Alunga™ plated dessert | Van Houten Professional

Ingredients

• 150 g hazelnut powder
• 150 g fine sugar
• 125 g whole egg(s)
• 80 g egg yolks
• 120 g sifted flour
• 225 g egg white
• 100 g sugar
• 200 g cream
• 200 g milk
• 140 g glucose syrup
• 450 g CHM-Q41ALUN
• 430 g Whole milk
• 1200 g soft whipped cream
• At 35°C, add 1200 g soft whipped cream
• At 95°F/35°C, add
• 150 g water
• 300 g sugar
• 300 g glucose syrup
• Cook at 103°C
• Cook at 217.4°F/103°C
• 100 g unsweetened concentrated milk
• 100 g sweetened concentrated milk
• Pour over 300 g CHM-Q41ALUN
• Add 17 g gelatin powder (200 Bloom)
• 102 g water for hydrating