Otherwise Success | Valrhona Chocolate
In the centre of the almond meringue bases, place the Pure Origin Grands Crus creamy ganache disc. Whip the Jivara and praliné ganache, and with a piping ba
Ingredients
- 110g almond powder
- 90g icing sugar
- 185g caster sugar
- 80g water
- 145g egg white
- 130g 35% cream
- 12g glucose
- 12g invert sugar
- 95g 35% cream
- 200g NYANGBO 68%
- 85g JIVARA LACTEE 40%
- 95g PRALINE A/N 50% FRUITE CRAQUANT
- 25g BEURRE DE CACAO
- 360g 35% cream
- 500g almonds
- 150g caster sugar
- 50g water
- 10g 84% butter
- IVOIRE 35%
- POUDRE SCINTILLANTE OR 10G
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