AZÉLIA, PEAR AND BUCKWHEAT | Valrhona

Name: AZÉLIA, PEAR AND BUCKWHEAT | Valrhona
Ingredients: 560g roasted hazelnuts; 450g sugar; 1 tsp salt; 825g eggs; 225g canola oil; 180g egg whites; 110g sugar; 375g pear purée; 40g lemon juice; 50g water; 15g sugar; 1 ea vanilla bean; 4 ea sheets of gelatin; 20g William pear; 250g cream; 60g toasted buckwheat; 1/4 tsp salt; 20g invert sugar; 20g glucose; 250g AZELIA 35%; 500g cream

www.valrhona.us

Take the cake off the frame and cut in 3cm wide rectangles. Whip the AZÉLIA Ganache until soft peaks. Pipe the ganache on the cake and ganish with crystali

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Ingredients

560g roasted hazelnuts
450g sugar
1 tsp salt
825g eggs
225g canola oil
180g egg whites
110g sugar
375g pear purée
40g lemon juice
50g water
15g sugar
1 ea vanilla bean
4 ea sheets of gelatin
20g William pear
250g cream
60g toasted buckwheat
1/4 tsp salt
20g invert sugar
20g glucose
250g AZELIA 35%
500g cream

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