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
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.
Ingredients
- 490g All-purpose flour
- 250g European butter
- 190g Confectioner’s sugar
- 65g Almond flour
- 5g Salt
- 110g Eggs
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