Kaly Pear | Valrhona Chocolate
Sprinkle the vanilla powder onto an acetate sheet. Pour some tempered Opalys chocolate on top and add another acetate sheet. Roll out the chocolate. Before
Ingredients
- 180g soft brown sugar
- 180g ground almonds
- 160g cake flour
- 1g flour salt
- 180g dry butter 84%
- 2 Tahitian vanilla beans
- 315g whipping cream 35% fat
- 30g invert sugar
- 30g glucose
- 105g OPALYS 33%
- 35g BEURRE DE CACAO
- 475g whipping cream 35% fat
- 285g Williams pear pulp
- 50g glucose
- 50g caster sugar
- 8g pectin NH
- 500g fresh pears
- 1000g mineral water
- 150g caster sugar
- 30g lemon juice
- 80g lemongrass sticks
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