Dessert for Valentine's Day by Nicolas Riveau from Ecole Valrhona, using Valrhona chocolate and abso
Dessert for Valentine's Day by Nicolas Riveau from Ecole Valrhona, using Valrhona chocolate and absolu glaze
Ingredients
- 490g All-purpose flour
- 250g European butter
- 190g Confectioner’s sugar
- 65g Almond flour
- 5g Salt
- 110g Eggs
- 700g STRAWBERRY PUREE
- 200g Glucose
- 200g Sugar
- 15g Pectin NH
- 15g Powdered gelatin
- 75g Water for the gelatin
- 60g STRAWBERRY PUREE
- 40g ABSOLU CRISTAL NEUTRAL GLAZE
- 5g Lemon juice
- 130g AZELIA 35%
- 90g Chopped hazelnuts
- AN Fleur de sel
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