ROSE PETALS TART
Difficulty level
Ingredients
| full-fat milk (3,5% fat) | g 300 |
| liquid cream | g 200 |
| caster sugar | g 100 |
| pasteurized yolk | g 100 |
| MINUETTO LATTE SANTO DOMINGO 38% | g 150 |
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 200 |
| JOYPASTE ROSA | g 20 |
Preparation
Mix
cold with a whisk the first 4
ingredients and microwave a
8585°C Immediately block the
cooking by inserting the chocolates Mix
for a couple of minutes, insert the
Joypaste Rosa, mix and pour the
creamy inside molds of
silicone in the shape of a hemisphere Ø 6 7 cm e
break down negatively
Ingredients
| AVOLETTA | g 500 |
| flour | g 50 |
| VIGOR BAKING | g 3 |
| cornstarch | g 30 |
| egg whites | g 370 |
| unsalted butter 82% fat | g 80 |
| SINFONIA CIOCCOLATO BIANCO | g 150 |
Preparation
Mix and sift the powders
avoletta, flour, corn starch and
baking). melt the chocolate,
insert the soft butter and make
a ganache. Combine the egg whites
powders then add the ganache .
Spread out on a paper-lined baking sheet
from the oven and cook at 180 180°C for 12 15
about minutes
Ingredients
| PRALIN DELICRISP TROPICAL | To Taste |
Preparation
roll out to 2mm, cool and cup a 6cm diameter disk of Pralin delicrisp tropical
Ingredients
| FRUTTIDOR PESCA | To Taste |
Preparation
Arrange a thin layer of Fruttidor Pesca
Deposit
on the bottom of the 7cm Dobla tartlet in chocolate a thin layer of Pralin Delicrisp Tropical, fill up to 2 3
with the Fruttidor Pesca and place a Ø 6 cm disk of Financier Unmould the hemisphere of
creamy and place it on the tartlet Put in negative for 30 minutes then spray the whole
tartlet with red velvet effect Stick the various Rose Petals Pink of Dobla on the hemisphere in
to completely cover the surface Or sprinkle chocolate chips
previously with red cocoa butter
Pastry chef and Chocolatier
