Opal Coffee | Valrhona Chocolate
Assembly : Once the cake is cooked and cold, cut out circles with a 14 cm cutter. Use a piping bag with no nozzle to unevenly pipe around 100 g of Orange Pa
Ingredients
- 490g pecan nuts
- 400g caster sugar
- 200g dry butter 84%
- 730g whole eggs
- 160g egg white
- 100g caster sugar
- 200g P125 COEUR DE GUANAJA
- 185g whipping cream 35 % fat
- 185g milk
- 75g egg yolks
- 40g sugar
- 445g basic custard
- 170g GUANAJA 70%
- 90g Arabica coffee beans
- 460g milk
- 385g coffee-milk infusion
- 7g instant coffee
- 16g gelatin
- 720g OPALYS 33%
- 775g whipping cream 35% fat
- 6g leaf gelatin
- 450g whipping cream 35%
- 300g ABSOLU CRISTAL NAPPAGE NEUTRE
- 2g instant coffee
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