“Li’l Mousse” Petit Gâteau | Valrhona Chocolate
PREPARATION: Make the whipped ganache and the Confection and coffee crémeux and leave them to set. Make the quick hazelnut and distillers grain sponge an
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Ingredients
- 25g Pure Arabica coffee beans
- 160g Whole milk
- 70g Whipping cream
- 25g Glucose DE60
- 45g Eggs
- 120g PARIANI PGI Piedmont hazelnut flour
- 40g Distillers grain
- 80g Sugar
- 17g Cornstarch
- 1,5g Baking powder
- 1g Fine salt
- 115g Whole milk
- 125g Eggs
- 100g Whole milk
- 15g Sugar
- 20g Glucose DE60 SOSA
- 20g Egg yolks
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