Chocoz | Valrhona Chocolate
Bake the shortcrust pastry at 320°F (160°C) until golden. Pipe the room-temperature ganache onto half the shortcrust pastry pieces, then cover with the rem
Ingredients
- 80g Creamed butter
- 110g Sugar
- 110g Brown sugar
- 3g Salt
- 100g Eggs
- 30g Hazelnut paste
- 330g All-purpose flour
- 9g Baking powder
- 300g AZÉLIA 35%
- 150g Heavy cream 36%
- 35g Acacia honey
- 280g IVOIRE 35%
- 15g Acacia honey
- 2 Vanilla beans
- 130g CARAÏBE 66%
- 20g Acacia honey
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