Carriacou Tartlet - Banquet Version | Valrhona Chocolate

Name: Carriacou Tartlet - Banquet Version | Valrhona Chocolate
Ingredients: 1286g whole milk; 72g 0% fat powdered milk; 124g caster sugar; 120g Atomized glucose; 80g Inverted sugar; 10g Liquid whipping cream 35%; 300g GUANAJA 70%; 8g Combined stabilizer; 700g liquid whipping cream 35%; 100g Whole milk; 280g Egg yolks; 140g Caster sugar; 1680g crème Anglaise; 640g GUANAJA 70%; 230g dry butter 84%; 175g Icing sugar; 60g Powdered almonds; 3g Fine salt; 100g Whole eggs; 115g Strong white bread flour; 335g Strong white bread flour; 165g almond shortbread; 115g GUANAJA 70%; 100g Dry butter 84%; 100g icing sugar; 100g Egg whites; 80g French white pastry flour; 20g CACAO POUDRE; 400g ABSOLU CRISTAL NAPPAGE NEUTRE; 40g water

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Roll out the shortbread to a thickness of 2.5mm and bake in a 60x40cm frame at 300°F (150°C) for approx. 16 minutes. Make the cream mix and pour it over th

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