MIRELYS | Valrhona
Make the ORELYS Blond whipped ganache and almond shortcrust pastry. Spread out the almond shortcrust oastry to a thickness of approx. 3mm. Then cut
Ingredients
- 370g wheat flour
- 190g European style butter
- 140g confectioner's sugar
- 50g powdered almonds (blanched)
- 3g salt
- 80g eggs
- 300g SPRAY MIX
- 200g ORELYS 35%
- 200g COCOA BUTTER
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