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TULAKALUM SEEN BY PIERE ABI HAILA #2

TULAKALUM HIBISCUS LOLLIPOP


MOIST CHOCOLATE TULAKALUM BISCUIT 

430g Almond paste
130g Sugar
210g Egg yolk
150g Eggs 
150g Flour
110g TULAKALUM 75%
100g Butter
250g Egg white
130g Sugar
Mix the almond paste and the first sugar then add the eggs and egg yolks one by one and whip well.
Add the mixed chocolate and butter (ganache style method) to the first mixture and then add the flour finish by adding the whipped egg white and sugar. 

TULAKALUM CREMEUX

480g TULAKALUM 75%
500g Milk
500g Cream
200g Egg yolk
100g Sugar
Mix the yolks with the sugar.
Bring the milk and cream to a boil and pour in to the yolks mixture and mix well.
Reheat to 83 ˚c and then add the mix to the chocolate.

HIBISCUS JELLY

340g Hibiscus infused water
200g Sugar
    6g Pectin NH
Heat the hibiscus water to 50⁰C.
Add the pectin mixed with sugar.
Cook to 106⁰c then allow to cool. 

ALMOND SABLE 

300g Sugar
650g Butter 
300g Almond powder
    1g Salt
100g Egg 
650g Flour
Mix the butter the salt the sugar and the almond powder.
Add the eggs mix gently.
Add the flour and keep to cool. 

FINISHING

See photo.

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