ORELYS® Petit Gâteau | Valrhona
Line three 21cm (8in) molds with acetate strips.Build the entremet inside the mold, upside down in following order:a) Pipe in a layer of mousse.b)
Ingredients
- 150g All-Purpose Flour
- 23g COCOA POWDER
- 112g Dark Brown Sugar
- 3g Baking Powder
- 3g Baking Soda
- 135g ILLANKA 63%
- 60g Maple Syrup
- 112g Whole Milk
- 112g Vegetable Oil
- 2 ea Eggs
- 45g Gelatin Sheets
- 250g Water
- 450g Sugar
- 450g Glucose Syrup
- 450g ORELYS 35%
- 320g Condensed Milk
- 180g ABSOLU CRISTAL NEUTRAL GLAZE AN Yellow Food Coloring
- 8.5g Gelatin Sheets
- 187g Whole Milk
- 170g Egg Yolks
- 25g Sugar
- 400g ORELYS 35%
- 450g Heavy Cream (whipped to soft peaks)
- 125g Sugar
- 8g Pectin NH
- 240g Strawberry Purée
- 100g Strawberries (diced)
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