COFFEE CRUNCH | Valrhona

Name: COFFEE CRUNCH | Valrhona
Ingredients: 340g whole milk; 17g non-fat dry milk; 85g whipping cream; 70g sugar; 15g powdered glucose; 15g egg yolks; 55g coffee beans; 5g instant coffee; 3g ice cream stabilizer; 330g all-purpose flour; 130g confectioner's sugar; 45g almond flour; 3g fine salt; 175g butter; 70g eggs; 75g invert sugar; 15g espresso; 3g instant coffee; 160g clarified butter; 80g sugar; 40g almond flour; 30g eggs; 50g egg yolks; 145g bread flour; 2g baking powder; 95g egg whites; 40g sugar; 20g potato starch; 335g espresso; 165g sugar

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Use the tempered BAHIBÉ 46% couverture to mold Classic Ornament halves (Ref. 12435). Use a fluted cutter to pierce each side of the half-ornaments. Spread o

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Ingredients

340g whole milk
17g non-fat dry milk
85g whipping cream
70g sugar
15g powdered glucose
15g egg yolks
55g coffee beans
5g instant coffee
3g ice cream stabilizer
330g all-purpose flour
130g confectioner's sugar
45g almond flour
3g fine salt
175g butter
70g eggs
75g invert sugar
15g espresso
3g instant coffee
160g clarified butter
80g sugar
40g almond flour
30g eggs
50g egg yolks
145g bread flour
2g baking powder
95g egg whites
40g sugar
20g potato starch
335g espresso
165g sugar

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