Opal Coffee | Valrhona Chocolate

Name: Opal Coffee | Valrhona Chocolate
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%; 400g oranges; 30g soft brown sugar; 30g dry butter 84%; 50g invert sugar; 5g cornstarch; 300g passion fruit puree; 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; 795g OPALYS 33%

www.valrhona.com

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

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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.

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