Recipe THE SAINT SYLVESTRE n° 7 - Professionals

Ingredients

• 300 g egg whites
• 240 g inverted sugar
• 160 g ground almonds
• 120 g flour type 55
• 100 g butter
• Total weight: 920 g
• 150 g syrup at 30 Baume
• 50 g water
• 50 g Cointreau® 60%
• Total weight: 300 g
• 300 g pineapple purée
• 600 g mango purée
• 50 g inverted sugar
• 36 g pectin NH
• 50 g caster sugar
• 49 g gelatine
• 45 g Cointreau® 60%
• Total weight: 1130 g
• 40 g caster sugar
• 15 g water
• 60 g egg yolks
• 150 g whipping cream
• 45 g milk couverture chocolate (40.5%)
• 340 g hazelnut and almond praline
• 98 g gelatine
• 450 g whipped cream
• Total weight: 1248 g