Recette Chantilly chouchou tart | Produits Laitiers de France

Recette Chantilly chouchou tart | Produits Laitiers de France

dairy-products-from-france.com

Sweet almond paste Let the butter get soft and put it into a container, sift the icing sugar directly on top.

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Cooking tools:

  • Tart ring
  • Piping bag
  • Stand mixer
  • Immersion blender
  • Instant-read thermometer
  • Oven
  • Stove
  • Rolling pin
  • Sifter
  • Fine-mesh sieve
  • Mixing bowl
  • Saucepan
  • Pot
  • Chef's knife
  • Paring knife
  • Cutting board
  • Fork
  • Pastry brush
  • Spatula
  • Plastic wrap
  • Refrigerator
  • Baking sheet
  • Measuring cup

Ingredients

  • Sweet almond paste (250g)
  • 65g unsalted butter
  • 45g icing sugar
  • 1/2 vanilla pod
  • 15g almond powder
  • 1g salt
  • 1/2 egg
  • 105g flour T55
  • Soft caramel (200g)
  • 140g almond praline
  • 50g half-skimmed milk
  • 15g caster sugar
  • 1g de fleur de sel (French sea salt)
  • Chantilly (200g)
  • 115g UHT cream 35% butterfat
  • 5g icing sugar
  • Caramel crémeux (150g)
  • 30g granulated sugar
  • 20g unsalted butter
  • 60g mascarpone
  • 35g whipping cream 35% butterfat
  • 1g gelatine powder
  • 3g water
  • One pinch of fleur de sel (French sea salt)
  • 25g chouchou

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