SACHER TARTLET
Modern tartlet with chocolate and apricot
(Doses for 50 tartlets)
Difficulty level
Modern tartlet with chocolate and apricot
(Doses for 50 tartlets)
Ingredients
| TOP FROLLA | |
| unsalted butter 82% fat | g 375 |
| eggs | g 225 |
| DELINOISETTE | g 300 |
Preparation
Mix all the ingredients in the planetary mixer with the flat beater.
Roll the shortcrust between two baking papers and laminate it to the thickness of 3 mm and put to rest in the refrigerator. Line the micro perforated molds for single portion tartlets with 7 cm diameter.
Bake in a convection oven at 170°C for the first 5 minutes, then lower the temperature at 160°C for 10-13 more minutes with open valve.
Ingredients
| PRALIN DELICRISP NOIR - heated at 35°C | To Taste |
Preparation
Heat PRALIN DELICRISP NOIR at 35°C.
Ingredients
| liquid cream 35% fat | g 500 |
| LILLY CIOCCOLATO FONDENTE | g 100 |
| water | g 150 |
Preparation
Mount in the planetary mixer all the ingredients with a whisk until a smooth compound is obtained.
Ingredients
| FRUTTIDOR ALBICOCCA | To Taste |
Ingredients
| PASTA BITTER | To Taste |
Preparation
Fill the silicone molds SF012 Silikomart for 3/4 and place in the shock freezer until cool.
Ingredients
| FRUTTIDOR ALBICOCCA | To Taste |
Using a little spatula or a kitchen brush, spread a fine layer of PRALIN DELICRISP NOIR into each internal surface of the tartlet. This will protect the crunchiness of the tarlet.
Fill the tartlet making two equal layers, one of FRUTTIDOR ALBICOCCA and the other one of chocolate mousse.
Unmold the creamy topper and place it on the tartlet’s surface.
Decorate with FRUTTIDOR ALBICOCCA, DOBLA DAISY XL and silver leaves.
Pastry Chef and Gelato Maker
