GUANAJA Crescent Tartlet | Valrhona

Name: GUANAJA Crescent Tartlet | Valrhona
Ingredients: 515g WHOLE MILK; 30g non-fat dry MILK; 32g sugar; 48g powderED GLUCOSE; 32g INVERt SUGAR; 4g WHIPPING CREAM; 136g 4653 (GUANAJA 70% FEVE 3KG); 3g ice cream STABILIZER; 150g European butter; 115g confectioner's SUGAR; 40g ALMONDS flour; 3g SALT; 65g EGGS; 80g BREAD FLOUR; 225g BREAD FLOUR

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Make all the components and prepare the chocolate decorations. FOR THE CHOCOLATE DECORATIONS: Use a pastry comb to spread out the tempered couverture on a

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Ingredients

515g WHOLE MILK
30g non-fat dry MILK
32g sugar
48g powderED GLUCOSE
32g INVERt SUGAR
4g WHIPPING CREAM
136g 4653 (GUANAJA 70% FEVE 3KG)
3g ice cream STABILIZER
150g European butter
115g confectioner's SUGAR
40g ALMONDS flour
3g SALT
65g EGGS
80g BREAD FLOUR
225g BREAD FLOUR

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