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TARTE FANTAISY |
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COMP0SITION |
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1. |
CHOCOLATE MOUSSE |
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1 KG
250 G
150 G
100 G
1.5 KG
2 KG |
MILK
EGG YOLKS
SUGAR
PRETACAO
DARK CHOCOLATE
WHIPPING CREAM |
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BOIL MILK . MIX EGG YOLKS AND SUGAR THEN COOK IT WITH MILK AT 85 ° THEN ADD THE DARK CHOCOLATE LET IT COOL DOWN UNTIL IS GETTING COLD THEN ADD THE WHIPPING CREAM |
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2 |
CROQUANT CROUSTICREP |
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400 G
300 G
500 G |
CROUSTICREP CRUNCH
DARK CHOCOLATE
ALMOND PRALINE |
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Method |
MELT THE DARK CHOCOLATE THEN ADD THE PRALINE ONCE BOTH INGREDIENTS ARE WELL MIXED ADD THE CROUSTICREP |
3 |
SABLE SUGAR DOUGH |
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1L
100 G
150 G
200 G
250 G
100 G |
MILK
BUTTER
CARAMEL MIROIR PLUS
SUGAR
WHOLE EGGS
ELSAY CUSTARD CREAM |
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Method |
WARM UP THE MILK THEN ADD BUTTER / CARAMEL ADD THE FOLLOWING MIX EGGS/ SUGAR/ ELSAY POWDER IN THE WARM MILK AND POUR THE TARTES FILLED WITH PEACHES |
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