CARAMEL DELIGHT
Delicious tart with Sinfonia Caramel Oro chocolate.
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Delicious tart with Sinfonia Caramel Oro chocolate.
Ingredients
TOP FROLLA | g 1050 |
unsalted butter 82% fat | g 260 |
eggs | g 175 |
almond flour | g 115 |
sugar | g 90 |
salt | g 4 |
Preparation
Mix all the ingredients in the planetary mixer with paddle, until a homogeneous consistency, put in the fridge to rest for 1h.
Stretch to 4mm and fill the tart molds.
Ingredients
AVOLETTA | g 500 |
VIGOR BAKING | g 3 |
all-purpose flour | g 50 |
cornstarch | g 30 |
egg whites - melted at 45°C | g 370 |
unsalted butter 82% fat - melted at 45°C | g 80 |
SINFONIA CARAMEL ORO - melted at 45°C | g 150 |
Preparation
Mix all the dry ingredients with a whisk.
Stirring constantly add the egg white and finally the butter previously combined with the chocolate, until obtained a smooth batter.
Ingredients
SINFONIA CARAMEL ORO | g 220 |
egg yolk | g 50 |
LILLY NEUTRO | g 25 |
milk 3.5% fat | g 125 |
liquid cream 35% fat | g 125 |
Preparation
Make a crème anglaise by combining the liquids and the egg yolk, bringing everything to 82°C
Add the LILLY and the chocolate and emulsify.
Pour into silicone mold and freeze.
Ingredients
water - for the gelatine | g 132 |
gelatin powder or sheets 200 bloom | g 22 |
water | g 150 |
sugar | g 300 |
GLUCOSIO | g 300 |
skim condensed milk | g 200 |
SINFONIA CARAMEL ORO | g 250 |
Preparation
Bring water, sugar and glucose to 103 degrees.
Add the rehydrated gelatin with the water, the condensed milk and the chocolate
Refrigerate overnight .
Spread some FARCIFORNO ARANCIA CESARIN on the pastry base.
Half fill the shortcrust tart with the financier, cook at 175°C for 18-20min.
Unmold the cremeux and glaze it with the mirror heated to 37°C
Place the cremeux on the tart, decorate with DOBLA decorations.
Chocolatier and Pastry Chef