Guanaja, pear and cookie | Valrhona Chocolate

Name: Guanaja, pear and cookie | Valrhona Chocolate
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%; 300 g Pear purée; 30 g Caster sugar; 9 g Pectin NH

www.valrhona.com

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

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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.com.

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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%
300 g Pear purée
30 g Caster sugar
9 g Pectin NH

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