Pristine Piste | Valrhona Chocolate
SQ AZÉLIA 35% SQ Chestnut pieces Assembly: Spread the meringue over a strip of baking paper using a 3×18cm stencil and curve it into a wavy shape using a
Ingredients
- 112g Egg whites
- 225g Sugar
- 5g Citric acid
- 340g Chestnut paste
- 112g Chestnut purée
- 50g Heavy cream 36%
- 75g ABSOLU CRISTAL NEUTRAL GLAZE
- 35g Granny Smith apple juice
- 5g Lemon juice
- 230g Mont-Blanc Apple Gel
- 230g Diced apple
- 44g Manzana liqueur
- 525g Heavy cream 36%
- 3 Vanilla beans
- 350g Heavy cream 36%
- 35g Invert sugar
- 35g Liquid glucose DE 35-40
- 240g OPALYS 33%
- 215g Granny Smith apple purée
- 2g Agar-agar
- 22g Sugar
- 2g Gelatin powder 220 Bloom
- 10g Water for the gelatin
- 285g Water
- 305g Sugar
- 80g Glucose powder DE33
- 1010g Granny Smith apple purée
- 20g Lemon juice
- 3g Stabilizer
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