Dulcey Apricot Tart | Valrhona Chocolate
Make the Pressed Dulcey Sablé and add approx. 150g to each 16cm ring and press down evenly with the back of a spoon. Unmold and set aside in the refrigerato
Ingredients
- 180g Dry butter 84%
- 3g Salt
- 125g Icing sugar
- 45g Hazelnuts flour
- 75g Whole eggs
- 90g Soft flour
- 265g Soft flour
- 783g Total weight
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