Namelaka Lime Cream With Candied Raspberries | Valrhona Chocolate
Cut out 10 x 3.5cm rectangles of Genoa Bread. Use a piping bag with a rectangular nozzle to pipe a strip of Lime Namelaka Cream. Add a strip of Genoa Bread
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Cooking tools:
- Kitchen scale
- Piping bag
- Microplane
- Rectangular piping nozzle
- Baking pan
- Oven
- Stove
- Mixing bowl
- Whisk
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Plate
Ingredients
- 590g whole eggs
- 600g PATE D'AMANDE PROVENCE 50%
- 185g dry butter 84% fat
- 110g cake flour
- 8g baking powder
- 100g almond batons
- 300g whole milk
- 15g Glucose
- 3 leaves of Gelatin
- 595g whipping cream 35% fat
- 510g IVOIRE 35%
- 6 limes zested
- 1000g raspberry pulp
- caster sugar
- lemon juice
- raspberry brandy
- 600g fresh raspberries
- 675g confectioner’s fondant
- 450g glucose
- 30g dry butter 84% fat
- 3 lemon zests
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