Raspberry Praliné Vacherin | Valrhona Chocolate
Using a spatula, spread a layer of meringue (about 2 mm) on a silicone baking sheet. Sprinkle with roasted and crushed hazelnuts, then icing sugar. Place 2
Ingredients
- 860g whole milk
- 30g powdered milk 0% fat
- 80g glucose powder
- 65g super-fine sugar
- 5.2g Stabilizer/Emulsifier combination
- 10g Whipping cream 35%
- 250g PRALINE NOISETTE 55% FRUITE
- 170g water
- 190g super-fine sugar
- 4.3g Stabilizer SE 64
- 860g Raspberry pulp
- 180g semi-skimmed milk
- 2.4g gelatin
- 240g PRALINE NOISETTE 55% FRUITE
- 65g BEURRE DE CACAO
- 260g whipping cream 35%
- 100g egg whites
- 390g raspberry
- 360g raspberry pulp
- 240g ABSOLU CRISTAL NAPPAGE NEUTRE
- 8g lemon zest
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