GUANAJA Crescent Tartlet

Name: GUANAJA Crescent Tartlet
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

www.valrhona.us

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

View full recipe on www.valrhona.us

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.valrhona.us.

Share this recipe:

Cooking tools:

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

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

GUANAJA Crescent Tartlet

Ingredients

Ready to cook this?

More Like This