Rugged

Name: Rugged
Ingredients: 180 g Pastry flour; 38 g COCOA POWDER; 12 g Baking powder; 150 g Heavy cream 36%; 110 g Invert sugar; 76 g P125 CŒUR DE GUANAJA; 100 g Clarified butter; 380 g Eggwhites; 190 g Sugar; 85 g P125 CŒUR DE GUANAJA; 150 g European-style butter; 65 g Eggs; 290 g Bread flour; 110 g Confectioner’s sugar; 40 g Extra-fine blanched almond powder; 2 g Fleur de sel; 385 g UHT cream 35%; 385 g Whole UHT milk; 154 g Egg yolks; 77 g Caster sugar; 220 g Heavy cream 36%; 23 g Glucose DE 38/40; 220 g Sugar; 58 g Salted butter; 790 g Heavy cream 36%; 320 g Whole milk; 16 g Madagascan vanilla bean; 160 g Egg yolks; 160 g Sugar; 11 g Gelatin powder 220 Bloom

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Assembly: Once the sponge has cooled, cut out 14cm diameter disks. At the same time, weigh 60g of crisp into 14cm rings and press it down gently. For each

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.

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