AVELANA TART | Valrhona
Prepare the whipped ganache and praline cream mix in advance. Prepare then roll out the hazelnut shortbread to a thickness of 2.5mm. Cut out with
Ingredients
- 120g Sugar
- 10g Egg white powder
- 340g Egg white
- 240g Sugar
- 70g All-purpose flour
- 210g Powdered hazelnut
- 40g Dry butter 84%
- 40g Brown sugar
- 40g French white pastry flour
- 40g Powdered hazelnut
- 100g Blanched hazelnuts
- 50g Sugar
- 20g Water
- 3g Fleur de sel
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