Crunchy Paris-Brest | Valrhona Chocolate

Name: Crunchy Paris-Brest | Valrhona Chocolate
Ingredients: 355g Whole milk; 10g Potato starch; 135g Whipping cream; 260g AZÉLIA 35% chocolate; 2g Gelatin powder or sheets; 10g Water for rehydrating the gelatin powder (if using); 150g Organic fresh lemons; 30g Raw cane sugar; 20g Water; 38g Butter; 45g Raw cane sugar; 90g Flour; 50g Water; 50g Whole milk; 1g Sugar; 1g Salt; 45g Butter; 56g All-purpose flour; 2 Eggs

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ASSEMBLY : Preparation time: 2 hours 50% almond & hazelnut crunchy nutty praliné Start by taking the crispy praliné base out of its mold, t

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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.valrhona.com.

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Ingredients

355g Whole milk
10g Potato starch
135g Whipping cream
260g AZÉLIA 35% chocolate
2g Gelatin powder or sheets
10g Water for rehydrating the gelatin powder (if using)
150g Organic fresh lemons
30g Raw cane sugar
20g Water
38g Butter
45g Raw cane sugar
90g Flour
50g Water
50g Whole milk
1g Sugar
1g Salt
45g Butter
56g All-purpose flour
2 Eggs

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