Andoâque dessert | Valrhona Chocolate
Make the ORIADO 60% egg shells and leave to set for 2 hours at room temperature. Do not turn out once set as assembly is carried out in the moulds to make
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
Ingredients
- 100g Whipping cream 35%
- 100g Whole milk
- 75g Egg yolks
- 40g Caster sugar
- 240g Crème Anglaise
- 450g ANDOA LAIT 39% chocolate
- 360g Whipping cream 35%
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