Oriental Queen | Veliche
I. COMPOSITION Cocoa dentelle Almond streusel Ceylan tea creamy Salty pistaccio chantilly Citrus fruit segment II. COCOA CROWN 30 g Flour 20 g High…
Keywords
- spread in the shape
- cool down and blend them to obtain a coarse powder. In the mixing bowl
- cover with cling film and infuse for 15 min. Sift
- add honey and warm again if necessary
- place the cocoa crown slightly decentered. All around
- pipe alternatively both creams
- then place citrus fruit segments (oranges and grapefruits) in between
- then almond streusel
- roasted pistaccios pieces and some Leman small white meringue drops.
Ingredients
- 30 g Flour
- 20 g High fat cocoa Powder
- 100 g Almond powder
- 65 g Icing sugar
- 50 g Butter
- 165 g Egg whites
- 100 g Butter
- 100 g Brown sugar
- 130 g Almond brut
- 100 g Flour T55
- 2 g Sea salt
- 100 g Full fat milk
- 8 g Black Ceylan tea
- 15 g Honey
- 160 g Sensation 72 Veliche Belgian dark couverture chocolate
- 200 g Liquid cream 35%
- 150 g Fresh cream 35%
- 1.5 g Sea salt
- 60 g Pistachio pure paste
- 160 g Inspiration 32 Belgian milk couverture chocolate
- 400 g Liquid fresh cream 35%
