JIVARA 40% CARAMEL NUT TARTLETS | Valrhona
Once the tartlet shells are baked apply some cocoa butter in. When the caramel well coats the nuts (at about 77-82°F 25-28°C) fill the tartlets shells with
Ingredients
- 250g all-purpose flour
- 94g confectioner’s sugar
- 30g almond flour
- 125g European style butter
- 2g salt
- 50g eggs
- 150g sugar
- 300g heavy cream (36% fat recommended)
- 60g European style butter
- 170g MILK JIVARA 40%
- 40g walnuts
- 40g pecans
- 40g hazelnuts
- 40g pistachios
- 40g peanuts
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