Entremets Paradoxe Valrhona 40 Years Of Guanaja
Fill the molds with a layer of Guanaja dark chocolate whipped cream and, using a spatula, line the edges to avoid air bubbles. Place the soft chocolate bisc
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Cooking tools:
- Food processor
- Blender
- Immersion blender
- Stand mixer
- Airbrush
- Cake ring
- Candy mold
- Kitchen scale
- Sifter
- Instant-read thermometer
- Candy thermometer
- Cheesecloth
- Double boiler
- Oven
- Baking sheet
- Perforated baking tray
- Silicone baking mat
- Parchment paper
- Chef's knife
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Piping bag
- Cooling rack
- Airtight container
- Plastic wrap
- Plate
- Refrigerator
- Freezer
Ingredients
- 265 g Organic buckwheat flour
- 50 g Cornstarch
- 275 g Unsalted butter
- 1 1/2 g Fleur de sel from Guérande
- 100 g Eggs
- 90 g Confectioners’ sugar
- 400 g Whole blanched almonds
- 400 g Buckwheat groats
- 100 g Sugar
- 150 g Mineral water
- 112 g Grapeseed oil
- 6 g Fleur de sel de Guérande
- 15 g Cocoa butter
- 200 g Guanaja 70%
- 85 g Unsalted butter
- 80 g Egg yolks
- 45 g Sugar (1)
- 120 g Egg whites
- 40 g Sugar (2)
- 100 g Guanaja 70%
- 10 g Soy & khorasan powder (La Maison du Koji)
- 350 g Cream 35% (1)
- 105 g Cream 35% (2)
- 65 g Dark chocolate chips with soy powder and khorasan
- 80 g Guanaja 70%
- 60 g Cocoa butter
- 250 g Guanaja 70%
- 12 1/2 g Grapeseed oil
- 50 g Absolu Cristal
- A few drops of yellow dye
- A few grams of gold flakes
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