Inaya™ Tartlet
- Level:
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Easy
- Makes:
-
Recipe for 25 tartlets
Inaya™ ganache
Used products: Inaya™ ganache
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125 gbutter
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185 gconfectioner's sugar
Preparation: Inaya™ ganache
Mix
Used products: Inaya™ ganache
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1 gsalt
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1 gliquid vanilla
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25 galmond powder
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210 gflour
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1 gyeast
Preparation: Inaya™ ganache
Add
Used products: Inaya™ ganache
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50 gwhole egg(s)
Preparation: Inaya™ ganache
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.
Inaya™ ganache
Used products: Inaya™ ganache
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500 gcream
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80 gbutter
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25 ginvert sugar
Preparation: Inaya™ ganache
Bring to a boil
Used products: Inaya™ ganache
Preparation: Inaya™ ganache
At 80°C, pour over
Mix the cream with the Inaya™ 65% dark chocolate couverture, emulsify the ganache in a Robot-Coupe.
Decoration
Used products: Decoration
Preparation: Decoration
Spread the crystallized Inaya™ 65% dark chocolate couverture onto an acetate sheet and cut out 3.5 in / 90 mm diameter disks.
Cut out piping nozzles of different size.
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