ALMENDARINA
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
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.us.
Cooking tools:
- Immersion blender
- Kitchen scale
- Instant-read thermometer
- Cheesecloth
- Fine-mesh sieve
- Sifter
- Cake ring
- Yule log mold
- Piping bag
- Hand mixer
- Texture sheet
- Spray bottle
- Oven
- Stove
- Refrigerator
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Baking sheet
- Spatula
- Chef's knife
- Wooden spoon
- Measuring cup
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
