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