Ezana
Make the whipped praliné and the chocolate & rice clusters. Set aside on a baking sheet. Make the syrup. Make and bake the cake mixture. As soon as y
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.us.
Cooking tools:
- Stand mixer
- Spice grinder
- Kitchen scale
- Instant-read thermometer
- Sifter
- Piping bag
- Cake mold
- Double boiler
- Oven
- Stove
- Refrigerator
- Freezer
- Mixing bowl
- Whisk
- Saucepan
- Nonstick skillet
- Baking sheet
- Parchment paper
- Measuring cup
- Spatula
Ingredients
- 1900g sugar
- 120g chia seeds
- 1300g water
- 810g coconut cream (17% fat)
- 12g salt
- 1400g bread flour
- 60g baking powder
- 450g deodorized coconut oil
- 1100g 60% HAZELNUT PRALINÉ
- 380g AMATIKA 46%
- 910g AMATIKA 46%
- 91g grape seed oil
- 250g wild black rice
- 250g AMATIKA 46%
- 360g water
- 140g dark brown sugar
- 2g NOROHY vanilla bean
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