Heliamphora | Van Houten

Ingredients

• 63 g butter
• 100 g icing sugar
• 1 piece(s) vanilla bean pulp
• 1 g Himalayan salt
• 25 g egg white
• 0.5 g baking powder
• 100 g pastry flour
• 80 g caster sugar
• 50 g isomalt
• 25 g butter
• 50 g cream
• 50 g fresh lemon juice
• 75 g glucose
• 2 piece(s) vanilla bean pulp
• 8 g lemon zest
• 35 g NCB-HD703-BY
• 113 g milk
• 38 g cream
• 7 g sorbitol
• 11 g glucose
• 14 g freshly ground coffee beans origin Mexico
• 143 g CHD-Q70SDO
• 60 g CHM-P40GHA
• 26 g butter
• 100 g green coloured cocoa butter
• 100 g white coloured cocoa butter
• 1200 g CHD-O70FLEU
• 100 g CLR-REDBU01