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NOROHY Vanilla Snack
An original recipe by l’École Valrhona
Recipe made for 3 Valrhona molds Ref.10831
Recipe Step by Step
Almond Sweet Shortcrust
200g pastry flour
75g confectioners' sugar
25g almond flour
100g butter (cold, cubed)
40g eggs (cold)
Mix the dry ingredients with the cold, cubed butter.
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C) for about 20 minutes.
Waina Vanilla Pressed Shortbread
340g Almond Sweet Shortcrust
4g vanilla powder
When the shortbread has been baked and cooled, weigh it and slightly crumble.
Mix together with the melted WAÏNA 35% chocolate and vanilla powder.
Immediately press mixture into the cavities of the mold without crushing.
Norohy Waïna Ganache
160g heavy cream 36%
2.5 ea NOROHY VANILLA
200g WAÏNA 35% CHOCOLATE
Bring the cream to boil.
Slowly pour over the partially melted WAÏNA 35% chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Use the ganache immediately.
Norohy Waïna 35% Chocolate
5g Vanilla powder
Melt the WAÏNA 35% chocolate and add the vanilla powder.
Temper before using.
Assembly and finishing
Coat molds with tempered Waïna 35% chocolate.
Turnover molds and leave to drip for a few seconds, then smooth the edges. Leave to set but trim the bars before they fully harden.
Use a piping bag to fill the Waïna 35% chocolate shells with the Norohy Waïna Ganache. Make sure the Ganache is no hotter than 82°F (28°C) when filling.
Leave shells to set for 24 hours at 63°F (17°C) and 60% humidity.
Use a heat gun to melt the edges of the Waïna 35% chocolate shells, seal with tempered Norohy Waïna 35% chocolate to ensure perfect seal.
Pipe a thin line of tempered Norohy Waïna 35% chocolate on the Waïna Vanilla Pressed Shortbread and place the filled Norohy Waïna 35% chocolate shell on the top.