Transparence l’Enchantée | Valrhona Chocolate
ASSEMBLY Decorate the sides and bottom of the glasses using a paper cornet bag of cold Praliné sauce. Make the Light Praliné 66 % Mousse, pour in 30 g and
Ingredients
- 200g whipping cream 35 %
- 5g gelatine
- PRALINE NOISETTE 66% FRUITE 300g whipping cream 35 %
- 800g fresh apricots
- 110g light brown sugar
- 2g yellow pectin
- 200g whole milk
- 4g gelatine
- 250g PRALINE NOISETTE 66% FRUITE
- 135g whipping cream 35 %
- 12g glucose
- 12g invert sugar
- 180g JIVARA LACTEE 40%
- 365g whipping cream 35 %
More Like This
Raspberry Praliné Vacherin | Valrhona Chocolate
valrhona.com
Passion Club | Valrhona Chocolate
valrhona.com
Fruity Praliné 50% with peanut pieces | Valrhona Chocolate
valrhona.com
Coconut Raspberry Transparence | Valrhona
valrhona.us
Pralivanilla | Valrhona Chocolate
valrhona.com
Txacoli Entremets | Valrhona Chocolate
valrhona.com
Hazelnut Praliné Mousse | Veliche
veliche.com
North Star | Valrhona Chocolate
valrhona.com