ORIGAMI TRAVEL CAKE | Valrhona

Name: ORIGAMI TRAVEL CAKE | Valrhona
Ingredients: 280g egg whites; 155g sugar; 140g confectioner's sugar; 140g almond flour; 45g rice flour; 95g egg whites; 180g vegan butter; 3g salt; 135g confectioner's sugar; 45g almond flour; 30g egg replacer powder; 65g water (for egg replacer powder); 350g gluten-free flour blend; 420g almond shortbread; 170g 15391 (INSPIRATION FRAISE FEVE 3KG); 7.5g lemon zest; 595g strawberry purée; 200g water; 65g powdered glucose; 25g SOSA Inulin; 65g sugar; 8g SOSA Pectin NH; 8g SOSA Natur Emul; 220g 15391 (INSPIRATION FRAISE FEVE 3KG); 30g coconut oil; 6.5g lemon juice; 295g 15391 (INSPIRATION FRAISE FEVE 3KG); 60g grapeseed oil; 45g chopped roasted almonds; 135g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)

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Spread 560g of Strawberry Crémeux on top of the Soft Almond Biscuit. Mold the remaining Crémeux (around 100g per mold) in Pavoni mold (TOP03).Afte

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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.us.

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