Recette Sun-Choc | Produits Laitiers de France

Name: Recette Sun-Choc | Produits Laitiers de France
Ingredients: 100g Softened butter; 80g Brown sugar; 100g Walnut powder; 100g Flour; 2g Cinnamon; 1g Salt; 35g Melted cocoa butter; Araguani dark chocolate cremeux 110g Milk, 65g Cream, 55g Egg yolks, 27g Sugar, 105g Araguani, 3g Cepe powder; Walnut caramel 115g Walnuts, 300g Cream, 60g Glucose, 50g Sugar, 15g Water, 170g Walnut cream, 1.5g Salt, 70g Butter; Cinnamon whipped ganache 180g Cream, 20g Trimoline, 20g Glucose, 1g Vanilla, 2g Cinnamon, 140g White chocolate, 250g Cold cream, 2.5g Gelatine; Dark chocolate glaze 206g Cream, 108g Glucose, 48g Trimoline, 56g Cocoa powder, 90g Water, 280g Sugar, 15g Gelatine; Jerusalem artichoke mousse 250g Jerusalem artichoke, 125g Butter, 75g Milk, 25g Sugar, 90g Jerusalem artichoke purée, 40g Milk, 2g Gelatine, 100g Whipped cream

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Quantity: 8 individual cakes Equipment For the cinnamon whipped ganache: Wilton petal piping tip 104 For the Araguani dark

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Ingredients

100g Softened butter
80g Brown sugar
100g Walnut powder
100g Flour
2g Cinnamon
1g Salt
35g Melted cocoa butter
Araguani dark chocolate cremeux 110g Milk, 65g Cream, 55g Egg yolks, 27g Sugar, 105g Araguani, 3g Cepe powder
Walnut caramel 115g Walnuts, 300g Cream, 60g Glucose, 50g Sugar, 15g Water, 170g Walnut cream, 1.5g Salt, 70g Butter
Cinnamon whipped ganache 180g Cream, 20g Trimoline, 20g Glucose, 1g Vanilla, 2g Cinnamon, 140g White chocolate, 250g Cold cream, 2.5g Gelatine
Dark chocolate glaze 206g Cream, 108g Glucose, 48g Trimoline, 56g Cocoa powder, 90g Water, 280g Sugar, 15g Gelatine
Jerusalem artichoke mousse 250g Jerusalem artichoke, 125g Butter, 75g Milk, 25g Sugar, 90g Jerusalem artichoke purée, 40g Milk, 2g Gelatine, 100g Whipped cream