100% Vegan
QS ABSOLU CRISTAL NEUTRAL GLAZE Beat approx. 400g of the Amatika crémeux to the consistency of a whipped ganache. On circles that are slightly smaller t
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.us.
Cooking tools:
- Blender
- Cotton muslin
- Fine-mesh sieve
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Measuring cup
- Kitchen scale
- Plastic wrap
- Tin
- Spatula
- Tartlet molds
- Oven
- Baking sheet
- Silicone baking mat
- Piping bag
- Mm piping nozzle
- Spray gun
- Refrigerator
- Freezer
- Chef's knife
- Spoon
- Vanilla bean scraper
- Paring knife
- Cooling rack
- Chocolate leaf mold
- Pot
Ingredients
- 125g raw almond flour
- 90g sugar
- 250g whole spelt flour
- 20g COCOA POWDER
- 6g bicarbonate of soda
- 40g almond or hazelnut oil
- 150g water or almond water
- 4g fleur de sel
- 90g Almond water
- 4g Potato starch
- 300g Pressed almonds
- 100g Sugar
- 1/2 ea Vanilla bean
- 375g AMATIKA 46%
- 625g Almond water
- 3g Gelling agent
- 200g Water
- 25g Sugar
- 3g Dried hibiscus flowers
- 2g Agar agar
- QS ABSOLU CRISTAL NEUTRAL GLAZE
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