Domingo Bûche | Valrhona Chocolate

Name: Domingo Bûche | Valrhona Chocolate
Ingredients: 170g ground almonds; 170g grated coconut; 335g icing sugar; 150g cake flour; 225g egg whites; 75g whipping cream 35% fat; 675g egg whites; 375g caster sugar; 500g banana pulp; 60g passion fruit pulp; 30g icing sugar; 4g powdered gelatin; 20g mineral water; 240g whipping cream 35% fat; 240g whole milk; 95g egg yolks; 50g sugar; 575g custard; 290g passion fruit pulp; 290g banana pulp; 550g TAINORI 64%; 545g custard; 635g TAINORI 64%; 820g whipping cream 35% fat; 175g ABSOLU CRISTAL NAPPAGE NEUTRE; 700g ABSOLU TENDRE NAPPAGE NOIR 39% 1KG; 30g water

www.valrhona.com

When the Moist Coconut Cake has cooled, cut into three 7 x 52cm and three 5 x 52cm strips. Make the Banana Passion Fruit Compote and add 200g to each medium

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Ingredients

170g ground almonds
170g grated coconut
335g icing sugar
150g cake flour
225g egg whites
75g whipping cream 35% fat
675g egg whites
375g caster sugar
500g banana pulp
60g passion fruit pulp
30g icing sugar
4g powdered gelatin
20g mineral water
240g whipping cream 35% fat
240g whole milk
95g egg yolks
50g sugar
575g custard
290g passion fruit pulp
290g banana pulp
550g TAINORI 64%
545g custard
635g TAINORI 64%
820g whipping cream 35% fat
175g ABSOLU CRISTAL NAPPAGE NEUTRE
700g ABSOLU TENDRE NAPPAGE NOIR 39% 1KG
30g water

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