Onyx | Valrhona Chocolate
Assemble the dessert in a tall glass whenever possible. Start with the crunchy praliné, then use a piping bag with a round nozzle to pipe on a scoop of Ori
Ingredients
- 80g Butter
- 80g Pastry flour
- 80g Raw cane sugar
- 80g Hazelnut flour
- 320g Total weight
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