Floraison - Andros Chef, professional fruit ingredients
Floraison A creation of Florence Lesage World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo.
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Ingredients
- White chocolate 97 g
- Peanut puree (Be nuts) 49 g
- Shortbread 246 g
- Crispy feuilletine 88 g
- Vanilla paste 6 g
- Fleur de sel 1.8 g
- Whole eggs 225 g
- Inverted sugar 66 g
- Granulated sugar 111 g
- Almond powder 66 g
- Flour T55 122 g
- Baking powder 7 g
- Liquid cream 110 g
- Unsalted butter 90 g
- Gelatin mass (6/1) 42 g
- Granulated sugar 50 g
- NH pectin 15 g
- Whole milk 305 g
- Milk powder 30 g
- Sweetened condensed milk 94 g
- Gelatin mass (6/1) 49 g
- Cream 305 g
- Egg whites 63 g
- Granulated sugar 55 g
- Water 19 g
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