Guanaja, pear and cookie | Valrhona Chocolate
Thin pear slices Remove the f rozen Yule log f rom the mould. Transfer the GUANAJA 70% glaze into a jug and evenly distribute it over the log positioned
Ingredients
- 80 g Butter
- 37 g Muscovado sugar
- 35 g Caster sugar*
- 35 g Eggs
- 0,8 g Baking powder
- 43 g Pastry flour
- 73 g Plain flour
- 5 g Cornflour
- 0,8 g Salt
- 73 g Chopped walnuts
- 90 g GUANAJA 70%
- 55 g 50% almond & hazelnut nutty praliné
- 35 g GUANAJA 70%
- 45 g Crispy wafer pieces
- 300 g Pear purée
- 30 g Caster sugar
- 9 g Pectin NH
- 250 g Whole milk
- 500 g Whipping cream 35%
- 340 g GUANAJA 70%
- 10 g Gelatine sheet
- 75 g Water
- 65 g Caster sugar
- 150 g Glucose syrup
- 90 g Sweetened condensed milk
- 150 g GUANAJA 70%
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