Ardèche Blanche | Valrhona Chocolate

Name: Ardèche Blanche | Valrhona Chocolate
Ingredients: 120g Butter; 2g Fine salt; 90g Icing sugar; 30g Powdered almonds; 50g Whole eggs; 235g French white pastry flour; 300g PATE D'AMANDE PROVENCE 70% 4KG; 150g Butter; 40g Powdered almonds; 15g Corn starch; 150g Whole eggs; 200g Whole blueberries; 8g Gelatin; 200g Whole milk; 400g Cream 35%; 380g 15002 WHITE WAINA 35% BEAN 3KG; 250g Chestnut paste; 150g Unsweetened chestnut puree; 300g Chestnut cream; 350g OPALYS 33%; 150g BEURRE DE CACAO; 1000g ABSOLU CRISTAL NAPPAGE NEUTRE; 200g Blueberry pulp

www.valrhona.com

Pour the Waina mousse onto the shortbread with almond cream. Freeze. Turn out, then spray with the Opalys spray mix. Fill long, thin molds (mold ref. 1716.

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Ingredients

120g Butter
2g Fine salt
90g Icing sugar
30g Powdered almonds
50g Whole eggs
235g French white pastry flour
300g PATE D'AMANDE PROVENCE 70% 4KG
150g Butter
40g Powdered almonds
15g Corn starch
150g Whole eggs
200g Whole blueberries
8g Gelatin
200g Whole milk
400g Cream 35%
380g 15002 WHITE WAINA 35% BEAN 3KG
250g Chestnut paste
150g Unsweetened chestnut puree
300g Chestnut cream
350g OPALYS 33%
150g BEURRE DE CACAO
1000g ABSOLU CRISTAL NAPPAGE NEUTRE
200g Blueberry pulp

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