Frangipane and raspberry tart | Corman International

Ingredients

• 3 kg extra-strong flour
• 1500 g mineral water
• 500 g Natural yeast starter (Mother starter)
• 50 g yeast
• 325 g Dairy butter 82% fat – Block
• 325 g sugar
• 250 g milk
• 30 g honey
• 62 g S500 Kimo
• 75 g salt
• 1 kg Express Butter 82% fat – Sheet
• 125 g powdered hazelnuts
• 125 g sugar
• 125 g Roasted butter 98% fat
• 150 g eggs
• QS raw sugar
• 200 g Selection cream 35% fat
• 400 g egg yolks
• 156 g Corn Strarch
• 2 lemon
• 2 cinnamon
• 8 g vanilla extract
• 100 g invert sugar
• 350 g sugar
• 1568 g milk
• 120 g Dairy butter 82% fat – Block