Strawberry Inspiration and Ivoire Tartlets | Valrhona Chocolate
Once the almond shortcrust disks have baked and cooled, place a half-sphere of IVOIRE 35% vanilla namelaka on top of each one. Beat the whipped ganache unti
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Cooking tools:
- Piping bag
- Fluted piping tip
- Hand mixer
- Mixing bowl
- Oven
- Baking sheet
- Cooling rack
- Refrigerator
Ingredients
- 120g Butter
- 2g Fine salt
- 80g Confectioner’s sugar
- 30g Almond flour
- 50g Eggs
- 240g All-purpose flour (60 + 180g)
- 50g Milk
- 1g Gelatin
- 1 Vanilla pod
- 95g IVOIRE 35% chocolate
- 100g Heavy cream 36%
- 90g Strawberry purée
- 10g Glucose syrup
- 10g Acacia honey
- 210g STRAWBERRY INSPIRATION
- 300g Heavy cream 36%
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