ORELYS® Petit Gâteau
Line three 21cm (8in) molds with acetate strips.Build the entremet inside the mold, upside down in following order:a) Pipe in a layer of mousse.b)
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.valrhona.us.
Ingredients
- 150g All-Purpose Flour
- 23g COCOA POWDER
- 112g Dark Brown Sugar
- 3g Baking Powder
- 3g Baking Soda
- 135g ILLANKA 63%
- 60g Maple Syrup
- 112g Whole Milk
- 112g Vegetable Oil
- 2 ea Eggs
- 125g Sugar
- 8g Pectin NH
- 240g Strawberry Purée
- 100g Strawberries (diced)
- 45g Gelatin Sheets
- 250g Water
- 450g Sugar
- 450g Glucose Syrup
- 450g ORELYS 35%
- 320g Condensed Milk
- 180g ABSOLU CRISTAL NEUTRAL GLAZE
- AN Yellow Food Coloring
- 8.5g Gelatin Sheets
- 187g Whole Milk
- 170g Egg Yolks
- 25g Sugar
- 400g ORELYS 35%
- 450g Heavy Cream (whipped to soft peaks)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
