Reus Tartlet - Bakery-Pastry - Elle & Vire Professionnel

Name: Reus Tartlet - Bakery-Pastry - Elle & Vire Professionnel
Ingredients: 120 g; 90 g icing sugar; 30 g hazelnut powder (50/50); 50 g eggs; 230 g flour; 30 g cocoa powder; 200 g milk; 30 g gelatin mass (5 g gelatin powder 200 bloom + 25 g water); 385 g milk chocolate (35 %); 400 g; 24 g gelatin mass (4 g gelatine + 20 g water); 150 g milk; 190 g white chocolate 35%; 325 g; 100 g hazelnut paste; 160 g sugar; 50 g glucose; 140 g; 93 g; 100 g dark chocolate 70 %; 60 g cocoa butter

www.elle-et-vire.com

120 g 90 g icing sugar 30 g hazelnut powder (50/50) 50 g eggs 230 g flour 30 g cocoa powder AZÉLIA NAMELAKA CREAM 200 g milk 30 g gelatin mass (5 g gelatin

View full recipe on www.elle-et-vire.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.elle-et-vire.com.

Share this recipe: