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Alliance
Ingredients:
- Almond paste Favorites Almonds
- Mycryo® cocoa butter Cocoa butter
Almond Sponge
| Preparation | Ingredients |
| Blend | 1000 g almond paste Favorites Almonds
500 g eggs 160 g egg yolks 40 g powdered cream 1 scraped vanilla pod zest of four oranges |
| Bake at 180°C for approximately 10 minutes |
1 baking sheet 40 x 60 + 4 flexipans Ø 16 cm.
.
Caramelised Hazelnuts
| Preparation | Ingredients |
| Cook at 121°C
|
100 g sugar
40 g water |
| Fold in | 200 g coarsely chopped hazelnuts |
| Caramelised stirring all the time | |
| Add | 20 g Mycryo® cocoa butter |
| Pour onto marble and cool stirring constantly |
Ganache à la carte
| Preparation | Ingredients |
| Add to the piping bag when assembling the dessert | 100 g Ganache à la carte |
Mandarine cream
| Preparation | Ingredients |
| Bring to a boil | 250 g concentrated mandarine pulp Boiron
120 g butter 85 g sugar 180 g eggs |
| Add | 45 g Mycryo® cocoa butter |
| At 25°C fold in | 500 g whipped cream |