NUTTY APRICOT | Valrhona
CAKE BUILDING PROCEDURE: Spread feuilletine layer on silpat and place from on top Pour first 1500g of 35% Gianduja chocolate mousse on top of feuill
Ingredients
- 197.5g flour
- 158.8g sugar
- 140g dark brown sugar
- 67g Valrhona cocoa powder
- 4g baking soda
- 4g baking powder
- Pinch salt
- 195g milk
- 82.5g vegetable oil
- 2 eggs, whole
- 11.5g coffee extract
- 186g water
- 720g Hazelnut & Almond Crunchy Praline paste
- 280g Valrhona 40% Jivara Milk Chocolate
- 680g Feuilletine
- 24g Gelatin
- 1500g melted Valrhona 35% hazelnut gianduja
- 1000g heavy cream
- 240g hazelnut paste
- 1500g whipped cream
- 1000g Apricot Puree
- 12g NH Pectin
- 150g Sugar
- 120g Glucose
- 70g Trimoline
- 2 Quarts Cream
- 1 Tbl Vanilla Norohy Paste
- 200g 10x confectioners’ sugar
- 18g Kosher Salt
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