NOROHY Vanilla Snack | Valrhona 27/4/2022 下午4:16

VA L R H O N A ( / ) - O U R R E C I PE S - R E C I PE S - A L L O U R R E C I PE S ( /O U R - R E C I PE S / R E C I PE S /A L L- O U R - R E C I PE S ) -
N O R O H Y VA N I L L A S N AC K ( /O U R - R E C I PE S / R E C I PE S /A L L - O U R - R E C I PE S / N O R O H Y-VA N I L L A-S N AC K )

T E AT I M E A N D VI E N N O I S E R I E S

NOROHY
Vanilla
Snack

An original recipe by l’École

Valrhona

Recipe made for 3 Valrhona molds

Ref.10831

4 ST E P S

Recipe Step by Step

Almond Sweet Shortcrust

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NOROHY Vanilla Snack | Valrhona 27/4/2022 下午4:16

Almond Sweet Shortcrust

200g pastry flour Mix the dry ingredients with the cold, cubed
butter.

75g confectioners' sugar As soon as the mixture is completely smooth,

add the cold eggs.

25g almond flour As soon as you obtain an even dough, stop

01 mixing.

1.75g salt Store in the refrigerator or spread out

immediately.

100g butter (cold, cubed) Bake at 300°F (150°C) for about 20 minutes.

40g eggs (cold)

Waina Vanilla Pressed Shortbread

340g Almond Sweet Shortcrust When the shortbread has been baked and
cooled, weigh it and slightly crumble.

150gWAÏNA 35% CHOCOLATE Mix together with the melted WAÏNA 35%

02 (/our-products/couverture- chocolate and vanilla powder.

chocolate/gourmet-
creations/organic/waina-35) Immediately press mixture into the cavities of
the mold without crushing.

4g vanilla powder Refrigerate.

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NOROHY Vanilla Snack | Valrhona 27/4/2022 下午4:16

Norohy Waïna Ganache

160g heavy cream 36% Bring the cream to boil.

Slowly pour over the partially melted WAÏNA

2.5 ea NOROHY VANILLA 35% chocolate.

03
Immediately mix using an immersion blender

200g WAÏNA 35% CHOCOLATE to make a perfect emulsion.

(/our-products/couverture-

chocolate/gourmet- Use the ganache immediately.

creations/organic/waina-35)

Norohy Waïna 35% Chocolate

500gWAÏNA 35% CHOCOLATE Melt the WAÏNA 35% chocolate and add the
(/our-products/couverture- vanilla powder.

04
chocolate/gourmet-
creations/organic/waina-35) Temper before using.

5g Vanilla powder

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NOROHY Vanilla Snack | Valrhona 27/4/2022 下午4:16

Assembly
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finishing
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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

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NOROHY Vanilla Snack | Valrhona 27/4/2022 下午4:16

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.

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