Entremet Tainori
Unmold cakes and glaze with Taïnori glaze at 35-40°C/95-104°F.Finish with proper garnish.
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.us.
Cooking tools:
- Immersion blender
- Instant-read thermometer
- Kitchen scale
- Cookie cutter
- Fine-mesh sieve
- Sifter
- Double boiler
- Candy mold
- Baking sheet
- Hand mixer
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Spatula
- Spoon
- Oven
- Refrigerator
- Freezer
- Measuring cup
Ingredients
- 115g egg yolks
- 300g egg yolks
- 225g sugar
- 190g egg whites
- 85g brown sugar
- 75g all purpose flour
- 70g COCOA POWDER
- 345g sugar
- 125g melted butter
- 680g whipping cream 35%
- 45g glucose
- 345g TAINORI 64%
- 360g whipping cream 35%
- 360g whole milk
- 145g egg yolks
- 70g sugar
- 740g cream anglaise base
- 1110g whipping cream 35%
- 875g TAINORI 64%
- 450g heavy cream
- 600g TAINORI 64%
- 1200g ABSOLU CRISTAL NEUTRAL GLAZE
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