BOREAS
Spread the Crisp between two sheets of confectionery dipping paper, freeze, then cut into 2 x 55cm strips. Store the strips in the freezer. se a 15mm plain
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
Ingredients
- 550 g EXTRA NOIR 53%
- 300 g Dry butter
- 200 g Egg yolks
- 160 g Caster sugar
- 90 g Invert sugar
- 300 g Egg whites
- 200 g Caster sugar
- 100 g French white pastry flour
- 50 g Whole blanched almonds
- 50 g Toasted whole blanched hazelnuts
- 64 g Water
- 64 g Whole UHT milk
- 3 g Salt
- 3 g Sugar
- 51 g Butter
- 77 g Weak flour
- 128 g Whole eggs
- 1260 g Milk
- 840 g Glucose DE 60
- 840 g Caster sugar
- 170 g Dextrose
- 840 g Egg yolks
- 2180 g Whipping cream
- 1880 g 50% ALMOND PRALINÉ
- 100 g Water
- 140 g Dextrose
- 60 g Glucose DE 60
- 600 g ABSOLU CRISTAL NEUTRAL GLAZE
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