Avellina praliné jelly | Valrhona Chocolate
Once the Hazelnut Jelly is made, leave to cool to 30-35°C. Pour 50g into 5cm cube molds. Set aside in the refrigerator. Roll the Salted Almond Streuzel out
Ingredients
- 120g dry butter 84% fat
- 120g soft brown sugar
- 120g ground almonds
- 1g fleur de sel
- 110g cake flour
- 620g whole milk
- 40g sugar
- 6g pectin X58
- 310g PRALINE NOISETTE 55% FRUITE
- 25g BEURRE DE CACAO
- 230g strawberry pulp
- 45g raspberry pulp
- 15g caster sugar
- 2g pectin NH
- 2g lemon juice
- 600g strawberries
- 300g Strawberry Confit
- 285g PRALINE NOISETTE 66% FRUITE
- 65g water
- 45g lemon juice
- 7g lemon zested
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