Caraïbe choux buns with praliné center | Valrhona Chocolate

Name: Caraïbe choux buns with praliné center | Valrhona Chocolate
Ingredients: 110 g Whipping cream 35%; 13 g Honey; 90 g CARAÏBE 66%; 240 g Whipping cream 35%; 100 g Blanched almonds; 100 g Blanched hazelnuts; 2 Vanilla beans; 135 g Caster sugar; 35 g Water; 2 g Fleur de sel; 80 g Water; 80 g Whole milk; 2 g Caster sugar; 2 g Fine salt; 75 g Unsalted butter; 90 g Plain flour; 140 g Eggs

www.valrhona.com

Using a knife, pierce the choux buns, then garnish them with CARAÏBE 66% whipped ganache using a piping bag fitted with a smooth nozzle. Pour the almond/ha

View full recipe on www.valrhona.com

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.

Share this recipe:

Ingredients

110 g Whipping cream 35%
13 g Honey
90 g CARAÏBE 66%
240 g Whipping cream 35%
100 g Blanched almonds
100 g Blanched hazelnuts
2 Vanilla beans
135 g Caster sugar
35 g Water
2 g Fleur de sel
80 g Water
80 g Whole milk
2 g Caster sugar
2 g Fine salt
75 g Unsalted butter
90 g Plain flour
140 g Eggs

More Like This