Strawberry White Chocolate Tartelet | Chocovic

Name: Strawberry White Chocolate Tartelet | Chocovic
Ingredients: 500 g Flour; 20 g Baking powder; 250 g Butter; 200 g Sugar; 100 g Egg yolk; 6 g salt; 1 piece(s) Lemon zest; 400 g Egg; 100 g Invert sugar; 170 g Sugar; 105 g Powdered toasted almond; 170 g Cream; 170 g Strong flour; 10 g Baking powder; 90 g Toasted clarified butter; 3,5 g Sůl; 15 g Freeze-dried raspberry; 100 g Bits of strawberry; 80 g CHW-O35OPAL; 40 g Strawberry purée; 75 g Sugar; 30 g Glucose; 160 g Strawberries; 40 g Raspberries; 4 drop(s) Violet aroma; 25 g Gelatin mass 5:1; 120 g Milk; 280 g Sheep's milk yogurt; 300 g CHW-O35OPAL; 60 g Gelatin mass 5:1

www.barry-callebaut.com

Maresme strawberries and Opal 30.3% white chocolate are the stars of this tart from Albert Daví's summer collection, inspired by the classic fraisier.

View full recipe on www.barry-callebaut.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.

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Ingredients

500 g Flour
20 g Baking powder
250 g Butter
200 g Sugar
100 g Egg yolk
6 g salt
1 piece(s) Lemon zest
400 g Egg
100 g Invert sugar
170 g Sugar
105 g Powdered toasted almond
170 g Cream
170 g Strong flour
10 g Baking powder
90 g Toasted clarified butter
3,5 g Sůl
15 g Freeze-dried raspberry
100 g Bits of strawberry
80 g CHW-O35OPAL
40 g Strawberry purée
75 g Sugar
30 g Glucose
160 g Strawberries
40 g Raspberries
4 drop(s) Violet aroma
25 g Gelatin mass 5:1
120 g Milk
280 g Sheep's milk yogurt
300 g CHW-O35OPAL
60 g Gelatin mass 5:1
20 g Freeze dried powdered yogurt
100 g Egg whites
55 g Sugar
80 g Glucose powder
300 g Semi-whipped cream
250 g Water
150 g Sugar
50 g Gelatin mass 5:1
1 g Locust bean gum
12 drop(s) Violet aroma
Discs of fresh strawberry
1 piece(s) 11.5 cm diameter silicone mould
1 piece(s) White chocolate ribbon
1 piece(s) Ribbon of airbrushed white chocolate with red cocoa butter Neutral shine for airbrushing