Dulcey Apricot Tart | Valrhona Chocolate

Name: Dulcey Apricot Tart | Valrhona Chocolate
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

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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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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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