Ardèche Blanche | Valrhona Chocolate
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.
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.com.
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
More Like This
Ardèche Blanche | Valrhona Chocolate
valrhona.com
Strawberry And Vanilla | Valrhona Chocolate
valrhona.com
Strawberry And Vanilla | Valrhona Chocolate
valrhona.com
HOLLY | Valrhona Chocolate
valrhona.com
L'Authentique | Valrhona Chocolate
valrhona.com
North Star | Valrhona Chocolate
valrhona.com
PLAYTIME | Valrhona
valrhona.us
Torontoast | Valrhona
valrhona.us