Praliné & Vanilla Custard Tart | Valrhona
1250g 60% HAZELNUT PRALINÉ 100g whole hazelnuts Chop the hazelnuts. Spread the pastry dough between two guitar sheets and sprinkle one side with
Ingredients
- 350g butter
- 300g Confectioner's sugar
- 240g egg yolks
- 1 ea eggs
- 25g invert sugar
- 770g pastry flour
- 2595g milk
- 2595g heavy cream 36%
- 285g corn starch
- 770g sugar
- 45g NOROHY VANILLA
- 1250g 60% HAZELNUT PRALINÉ
- 100g whole hazelnuts
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