A Thousand and One Layers of Indulgence | Valrhona Chocolate
Prepare the day before: Upside-down puff pastry AZÉLIA 35% crémeux Praliné whipped ganache Lime ge To be done on the day: Whip the praliné ganache B
Ingredients
- 110 g Plain flour
- 280 g Butter
- 250 g Plain flour
- 10 g Salt
- 2 g Vinegar
- 90 g Butter
- 110 g Water
- 150 g Finely ground roasted hazelnuts
- 125 g Whole milk
- 60 g Whipping cream 35%
- 35 g Eggs
- 4 g Caster sugar
- 2 g Gelatine
- 10 g Water
- 140 g AZÉLIA 35% chocolate
- 110 g UHT whole milk
- 3 g Potato starch
- 2 g Gelatine powder
- 25 g Cocoa butter
- 85 g 50% Nutty Hazelnut & Almond Praliné
- 75 g Whipping cream 35%
- 50 g Lime juice
- 5 g Caster sugar
- 3 g Gelatin
- 15 g Water
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