INTO THE SUNSET | Valrhona
With the Almond Shortbread dough, cut a 2x17cm rectangle and bake in a 18cm cake ring, set aside.On a plate of your choice using a Mont Blanc piping tip, pi
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
- 360g vegan butter
- 6g salt
- 270g confectioner's sugar
- 90g almond flour
- 55g egg replacer powder
- 127g water (for egg replacer powder)
- 180g all-purpose flour
- 525g high gluten flour
- 170g vegan butter
- 200g sugar
- 190g eggs
- 120g coconut milk
- 1g vanilla
- 150g almond flour
- 70g coconut flour
- 3g baking powder
- 300g passion purée
- 250g coconut purée
- 75g powdered glucose
- 50g sugar
- 8g pectin NH
- 10g SOSA Natur Emul
- 190g 15390 (INSPIRATION PASSION FEVE 3KG)
- 20g coconut oil
- 530g oat milk
- 55g powdered glucose
- 450g 14029 (INSPIRATION AMANDE FEVE 3KG)
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