CARAMEL DELIGHT
Delicious tart with Sinfonia Caramel Oro chocolate.
Difficulty level
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
