Oriental Queen | Veliche

Oriental Queen | Veliche

www.veliche.com

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.
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Ingredients

  • 100 g Butter
  • 100 g Brown sugar
  • 130 g Almond brut
  • 100 g Flour T55
  • 2 g Sea salt

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