The “mont blanc” log - Pastry and bakery - Elle & Vire Professionnel

Name: The “mont blanc” log - Pastry and bakery - Elle & Vire Professionnel
Ingredients: 500 g T55 flour; 300 g Elle & Vire all Purpose butter 82% fat; 5 g salt; 190 g icing sugar; 65 g raw almond powder; 110 g whole eggs; 685 g icing sugar; 685 g raw almond powder; 85 g egg whites; 7 g cream of tartar; 210 g sugar; 400 g ground almonds; 640 g Excellence whipping cream 35% fat; 75 g sugar; 1 vanilla pods; 200 g chesnut purée; 10 g Gelatine leaves; 400 g chestnut flakes; 150 g egg whites; 150 g sugar; 150 g icing sugar; 600 g chestnut paste; 400 g Elle & Vire gourmet butter 82% fat; 500 g orange purée; 250 g sugar; 100 g orange concentré; 8 g pectin

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In an electric mixer fitted with a flat beater, mix the flour, the salt and the butter until sandy, then add the rest of the ingredients.

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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.elle-et-vire.com.

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