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
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Cooking tools:
- Immersion blender
- Cake ring
- Piping bag
- Piping nozzle
- Kitchen scale
- Blast freezer
- Spray gun
- Acetate sheet
- Rolling pin
- Instant-read thermometer
- Spatula
- Mixing bowl
- Stove
- Saucepan
- Spoon
- Refrigerator
- Freezer
- Baking sheet
Ingredients
- 180g Dry butter 84%
- 3g Salt
- 125g Icing sugar
- 45g Hazelnuts flour
- 75g Whole eggs
- 90g Soft flour
- 265g Soft flour
- 260 g DULCEY 35%
- 100 g Dry butter 84%
- 600 g Hazelnut sweet shortcrust
- 60 g Soft brown sugar
- 80 g Éclat d’or
- 2 Vanilla beans
- 650 g Apricot pulp
- 100 g Soft dried apricots
- 25 g Glucose
- 25 g Caster sugar
- 20 g Pectin NH
- 25 g Lemon juice
- 448g Whole UHT milk
- 192g UHT cream 35%
- 128g Oeufs entiers
- 13g Caster sugar
- 760 g Basic custard
- 440 g DULCEY 35%
- 6 g Gelatin
- 400 g Absolu cristal neutral glaze
- 40 g Water
- 1000 g DULCEY 35%
- 120 g Éclat d’or
- 100 g Grape seed oil
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