Rose Almond Tart | Valrhona
Arrange the baked Breton Sable in a tray. Pipe a small amount of the almond onctueux in the middle and top with a disc of tempered chocolate. Place
Ingredients
- 110g AMATIKA 46%
- 95g cocoa butter
- 105g grapeseed Oil
- 4g sea salt
- 180g sugar
- 330g Flour T55
- 21g corn starch
- 21g baking powder
- 100g almond milk
- 800g water
- 9g agar agar
- 440g roasted almond milk
- 500g AMATIKA 46%
- 20g Cocoa butter
- 8 drops rose extract
- 150g sugar
- 50g water
- 1pc vanilla
- 250g blanched whole almonds
- 135g water
- 15g inverted sugar
- 35 glucose syrup
- 170g Almond paste 50%
- 95g Valrhona 60% Almond Praline
- 200g water
- 200g sugar
- 100g Almond flakes
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