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An original École Valrhona recipe
Make the cake mix, whipped ganache and blackcurrant confit.Use a piping bag to pipe 35g of cake mix into 6.5cm stainless steel rings. Bake at 340°F (170°C) for 10 minutes.Beat the whipped ganache and pipe 20g into the base of your 8cm Flexipan half-sphere molds. Press a cake disk into each mold, so that the whipped ganache rises to the same level of each cake. Freeze.Warm the blackcurrant confit and mix using an immersion blender. Using a piping bag, pipe 10g into each half-sphere Flexipan mold. Put the previous assembly on top and press down. Freeze.Turn out your assemblies and spray them with a thin layer of Absolu Cristal.
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