Summer Opalys & Berries | Valrhona
Prepare the whipped ganache: Store in the refrigerator.Roll the shortcrust pastry out to a thickness of 2.5mm.Line the 7.5cm-diameter tartlets with pastry a
Ingredients
- 410g Strawberry pulp
- 110g Glucose DE 38/40
- 110g sugar
- 9g Pectin NH
- 9g Powdered gelatin - 220 Bloom
- 45g Water for the gelatin
- 490g Traditional French wheat flour
- 250g European Butter
- 190g Icing sugar
- 65g Powdered blanched almonds
- 5g Salt
- 110g Whole eggs
- 120g Powdered blanched almonds
- 100g sugar
- 180g Whole eggs
- 50g Dry butter 84%
- 40g Egg whites
- 25g sugar
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