Coconnelle
As needed BAHIBE 46% Assembly: Make the BAHIBE crémeux and orange compote and set them aside. Make the soft sponge mix and spread 800g into a 40 × 60cm tra
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.com.
Ingredients
- 470 g Pastry flour
- 180 g Confectioner's sugar
- 60 g Extra-fine blanched almond powder
- 4 g Fleur de sel
- 7 g Cinnamon powder
- 240 g European-style butter
- 18 g Eggs
- 180 g Almond Cinnamon Pressed Shortcrust Pastry
- 160 g 55% ALMOND & COCONUT PRALINÉ
- 50 g Grated toasted coconut
- 2 1/2 g Fleur de sel
- 12 g COCOA BUTTER
- 455 g ABSOLU CRISTAL NEUTRAL GLAZE
- 45 g Water
- As needed BAHIBE 46%
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