Eclipse
As needed BAHIBE 46% Prepare both the crémeux and the namelaka, sorbet and gel. Make the shortcrust pastry, then spread it out very thinly between 2 guitar
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.
Ingredients
- 46g Whole milk
- 3g Gelatin powder 220 Bloom
- 15g Water for the gelatin
- 250g 66% HAZELNUT PRALINÉ
- 160g Heavy cream 36%
- 20g Yuzu purée
- 78g Mineral water
- 2g Gelatin powder 220 Bloom
- 10g Water for the gelatin
- 190g YUZU INSPIRATION
- 10g COCOA BUTTER
- 170g Heavy cream 36%
- 720g Mineral water
- 350g Sugar
- 120g Glucose powder DE 33
- 80g Invert sugar
- 54g Hot inulin
- 4g Carob gum
- 4g Guar gum
- 450g Satsuma juice
- 250g Yuzu juice
- 28g Satsuma zest
- 160g ABSOLU CRISTAL NEUTRAL GLAZE
- 78g Satsuma juice
- 5g Satsuma zest
- 220g Pastry flour
- 28g Toasted hazelnut flour
- 84g Confectioner’s sugar
- 2g Salt
- 110g European-style butter
- 47g Eggs
- As needed BAHIBE 46%
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