Caraïbe super tart | Valrhona

Name: Caraïbe super tart | Valrhona
Ingredients: 40g Egg yolks; 100g Eggs; 75g Sugar; 65g Egg whites; 30g Dark Brown Sugar; 25g Pastry flour; 25g 159 (CACAO POUDRE 3KG); 220g 6360 (P125 COEUR DE GUANAJA FEVE 3KG); 400g european-style butter; 170g eggs; 780g bread flour; 300g confectioner's sugar; 100g almond flour; 6.7g almond flour; 260g heavy cream 35%; 360g 4654 (CARAIBE 66% FEVE 3KG); 55g invert sugar; 60g european-style butter

www.valrhona.us

Chocolate DecorationUse a piping bag filled with tempered CARAÏBE 66% couverture to randomly sketch out lines onto until you have a “straw” effect.

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Ingredients

40g Egg yolks
100g Eggs
75g Sugar
65g Egg whites
30g Dark Brown Sugar
25g Pastry flour
25g 159 (CACAO POUDRE 3KG)
220g 6360 (P125 COEUR DE GUANAJA FEVE 3KG)
400g european-style butter
170g eggs
780g bread flour
300g confectioner's sugar
100g almond flour
6.7g almond flour
260g heavy cream 35%
360g 4654 (CARAIBE 66% FEVE 3KG)
55g invert sugar
60g european-style butter

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