Raspberry, Confit of Figs and vanilla tartlets | Edouard Artzner
Raspberry, Confit of Figs and vanilla tartlets Hydrate the gelatin in cold water. Heat 52 g of whipping cream and the honey.
Ingredients
- Confit de figues
- 100 g de chocolat blanc
- 204 g de crème fleurette entière
- 8 g de miel
- des graines de vanille
- 1/4 de feuille de gélatine
- 130 g de beurre mou
- 260 g de farine
- 90 g de sucre glace
- 30 g de poudre d'amande
- 2 g de sel
- 1 œuf
- 50 g de beurre mou
- 50 g de sucre glace
- 50 g de poudre d'amande
- 50 g d'œuf
- Framboises
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