TSINGY | Valrhona Chocolate
Assembly: Make the crémeux, the blackcurrant & blackberry confit and the glaze. Leave to set for 12 hours. Make the sponge and pour 150 g into each 140
Ingredients
- 100 g MILLOT 74%
- 180 g European-style butter
- 75 g Eggs
- 340 g Bread flour
- 130 g Confectioner’s sugar
- 3 g Fleur de sel
- 160 g Milk
- 160 g Heavy cream 36%
- 4 g Gelatin powder 220 Bloom
- 20 g Water for the gelatin
- 330 g MILLOT 74%
- 250 g Egg whites
- 75 g Sugar
- Blanched almond slithers
- 150 g MILLOT 74%
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