Crousty | Valrhona Chocolate
With a star nozzle, pipe a rosette of Gianduja Garnish onto a Fondant Almond-Hazelnut Praliné Shortbread base. Immediately place the disc of Hazelnut Crisp
Ingredients
- 580g butter
- 230g caster sugar
- 155g whole milk
- 235g PRALINE NOISETTE 66% FRUITE
- 775g all-purpose flour
- 1500g GIANDUJA NOISETTE LAIT 35%
- 75g PRALINE NOISETTE 66% FRUITE
- 250g whole hazelnuts
- 250g icing sugar
- 135g egg whites
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