Inspiration Filo | Valrhona Chocolate
Make rounds of pressed shortcrust (approx. 15g each) using a 6cm diameter ring. Store in the refrigerator. Make a spiral of cream mix on top of the pressed
Ingredients
- 75g FLOUR T55
- 35g DRY BUTTER
- 30g ICING SUGAR
- 10g ALMOND POWDER
- .5g SALT
- 15g WHOLE EGGS
- 150g SHORTBREAD WITH ALMONDS
- 150g ECLAT GOLD
- 150g INSPIRATION
- 330g CREAM UHT 35%
- 500g CREAM UHT 35%
- 1 Vanilla Pod
- 1g LIME ZEST
- 30g GLUCOSE 38/40
- 30g INVERTED SUGAR
- 230g OPALYS 33%
- 180g PULP
- 8g GLUCOSE 38/40
- 5g GELATIN POWDER 220 BLOOM
- 25g Water
- * INSPIRATION
- 335g CREAM UHT 35%
- 80g fruit pulp
- 700g ABSOLU CRISTAL NAPPAGE NEUTRE
- 70g WATER
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