Strawberry And Vanilla | Valrhona Chocolate
Genoa sponge: Make and pour the recipe in a frame of 24 x 34 cm, bake at 160°C for about 15 minutes and cut into cubes of 1.5 cm a side. Shortbread: Cut ou
Ingredients
- 315g Whole eggs
- 320g PATE D'AMANDE PROVENCE 50%
- 60g Flour T45
- 4g Baking powder
- 80g BEURRE LIQUIDE CLARIFIE
- 140g Strawberry pulp
- 30g Raspberry pulp
- 10g Caster sugar
- 1g NH pectin
- 1g Lemon juice
- 150g Whipping cream 35%
- 15g Inverted sugar
- 15g Glucose
- 100g OPALYS 33%
- 220g Whipping cream 35%
- 1.5 Tahiti’s vanilla pods
- 500g Whole milk
- 30g Caster sugar
- 5g Whole milk
- 1 Caster sugar
- 220g Salted butter
- 100g Raw cane sugar
- 50g Starch
- 300g Flour T55
- POUDRE SCINTILLANTE OR 10G
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