Summer tartelette | Veliche

Name: Summer tartelette | Veliche
Ingredients: 140 gr Butter; 130 gr Icing sugar; 2 gr Salt; 80 gr Whole Egg; 270 gr Flour T45; 40 gr Almond powder; 80 gr Corn starch; 70 gr Almond powder; 70 gr Coconut shavings; 100 gr Eggs; 130 gr Butter; 10 gr Corn starch; 2 gr Lemon zest; White chocolate baking drops, Veliche; 100 gr Passionfruit puree; 45 gr Mango puree; 80 gr Sugar; 140 gr Whole egg; 70 gr Egg yolk; 3,5 gr Gelatin powder; 20 gr Water; 100 gr Butter; 100` gr White chocolate Obsession 30%, Veliche; 250 gr Cream 35%; 100 gr Coconut puree 100%; 200 gr Coconut cream (19% fat); 6 gr Gelatin powder; 30 gr Water; 150 gr White chocolate Obsession 30%, Veliche; 10 gr Malibu liquor or rhum

www.veliche.com

Recipe for around 12 pieces Almond tartelette dough Coconut paste Cremeux passionfruit Coconut cream Fresh mango/basil compote Neutral jelly Almond…

Keywords

corn starch and flour
and bake for 12 min
5 gr Gelatin powder 20 gr Water 100 gr Butter 100` gr White chocolate Obsession 30%
passionfruit
fill the tartlet with the passionfruit cremeux Whip up the coconut cream and use a flat nozzle

View full recipe on www.veliche.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.

Share this recipe: