ALMENDARINA | Valrhona

Name: ALMENDARINA | Valrhona
Ingredients: 320g whipping cream; 360g pastry flour; 18g baking powder; 265g european butter; 285g ALMOND INSPIRATION; 650g 60% ALMOND PRALINE; 465g crispy wheat flake cereal; 1180g whole milk; 240g egg yolks; 14g gelatin; 70g water for the gelatin; 2370g ALMOND INSPIRATION; 2130g whipping cream; 20g gelatin powder; 100g water for the gelatin; 195g water; 260g sugar; 320g glucose syrup; 260g sweetened condensed milk; 360g ALMOND INSPIRATION; 65g COCOA BUTTER; 385g ABSOLU CRISTAL NEUTRAL GLAZE; 38g water

www.valrhona.us

Prepare the Crémeux and Syrup and store them in the refrigerator. Make the Compote and pour out 580g into a 4mm-high ganache frame which you have chilled in

View Recipe

Share this recipe:

Ingredients

320g whipping cream
360g pastry flour
18g baking powder
265g european butter
285g ALMOND INSPIRATION
650g 60% ALMOND PRALINE
465g crispy wheat flake cereal
1180g whole milk
240g egg yolks
14g gelatin
70g water for the gelatin
2370g ALMOND INSPIRATION
2130g whipping cream
20g gelatin powder
100g water for the gelatin
195g water
260g sugar
320g glucose syrup
260g sweetened condensed milk
360g ALMOND INSPIRATION
65g COCOA BUTTER
385g ABSOLU CRISTAL NEUTRAL GLAZE
38g water

More Like This