PASSION PÊLE-MÊLE | Valrhona
Prepare the Whipped Ganache and Jellies.Pour the ALMOND INSPIRATION into a 1cm thick frame.Place in the refrigerator. Cut out 3 x 4cm triangles. Set aside.M
Ingredients
- 12g sugar
- 2.5g pectin NH
- 130g passion fruit purée
- 255g ABSOLU CRISTAL NEUTRAL GLAZE
- 135g ALMOND PASTE FROM PROVENCE 70%
- 45g Whole milk
- 10g White Bread Flour
- 160g Egg whites
- 625g whole milk
- 40g Sugar
- 4g pectin X58
- 230g ALMOND INSPIRATION
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