Layered Blanc Feuilletine™ and Apricot Tart | Van Houten Professional
Layered Blanc Feuilletine™ and Apricot Tart: A stunning dessert featuring crisp apricot compote, almond biscuit, and Zéphyr mousse. Perfect for chocolate enthusiasts!
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Cooking tools:
- Cake ring
- Spray gun
- Instant-read thermometer
- Oven
- Freezer
- Tart pan
- Offset spatula
- Cooling rack
- Piping bag
- Spoon
Ingredients
- 390 g frozen apricots
- 470 g apricot pulp
- 3 pod(s) Vanilla
- 190 g sugar
- 7 g NH pectin
- 170 g whole egg(s)
- 25 g sugar
- 170 g almond paste 50%
- 25 g egg white
- 35 g flour
- 50 g cold melted butter
- 3 g baking powder
- Q.S. FNW-BLFE
- 200 g milk
- 60 g egg yolks
- 37 g sugar
- 330 g CHW-N34ZEPH
- 55 g NCB-HD706-BY
- 690 g whipped cream 35%
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