Alunga™ Tartlet
- Level:
-
Easy
- Makes:
-
Recipe for 25 tartlets
Sweet Dough
Used products: Sweet Dough
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4.4 ozbutter
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6.5 ozconfectioner's sugar
Preparation: Sweet Dough
Mix
Used products: Sweet Dough
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15.4 grsalt
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15.4 grliquid vanilla
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0.9 ozalmond powder
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7.4 ozflour
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15.4 gryeast
Preparation: Sweet Dough
Add
Used products: Sweet Dough
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1.8 ozwhole egg(s)
Preparation: Sweet Dough
Followed by
Roll out the pastry to 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 165°C.
Roll out the pastry to 3 in / 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 329°F/165°C.
Roll out the pastry to 3 in / 80 mm in diameter.
Line the mold with a strip of Fiberpain.
Bake at 329°F/165°C.
Alunga™ ganache
Used products: Alunga™ ganache
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14.1 ozcream
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3.5 ozbutter
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1.4 ozglucose syrup
Preparation: Alunga™ ganache
Bring to a boil
Used products: Alunga™ ganache
Preparation: Alunga™ ganache
At 158°F/70°C, pour over
Mix the cream with the Alunga™ 41% milk chocolate couverture, emulsify the ganache in a food processor.
Decoration
Used products: Decoration
Preparation: Decoration
Spread the crystallised Alunga™ 41% milk chocolate couverture onto an acetate sheet and cut out 3.5 in / 90 mm diameter disks.
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