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
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.
Ingredients
- 1000g Apricot Puree
- 12g NH Pectin
- 150g Sugar
- 120g Glucose
- 70g Trimoline
