Carriacou Tartlet - Restaurant Version | Valrhona Chocolate
Make all the components and prepare the chocolate decorations. FOR THE CHOCOLATE DECORATIONS: Use a pastry comb to spread out the tempered couverture on a
Ingredients
- 630g crème anglaise
- 310g MACAE 62%
- 515g Whole milk
- 30g 0% fat powdered milk
- 32g Caster sugar
- 48g Atomized glucose
- 32g Inverted sugar
- 4g Liquid whipping cream 35%
- 136g MACAE 62%
- 3g Combined stabilizer
- 150g dry butter 84%
- 115g Icing sugar
- 40g Powdered almonds
- 3g Fine salt
- 65g Whole eggs
- 80g Strong white bread flour
- 225g Strong white bread flour
- 1 lime zest
- 60g Whole milk
- 12g Glucose
- 30ga MACAE 62%
- 4g Lime juice
More Like This
GUANAJA Crescent Tartlet | Valrhona
valrhona.us
Carapricot Tart | Valrhona Chocolate
valrhona.com
Strawberry Inspiration and Ivoire Tartlets | Valrhona Chocolate
valrhona.com
Chocolate galette des rois | Valrhona Chocolate
valrhona.com
Chocolate Crumble Tartlet - AFCMI
advancefood.com.ph
Torontoast | Valrhona
valrhona.us
Milk Chocolate Crémeux Tart | America's Test Kitchen
americastestkitchen.com
Valrhona Torontoast | World Wide Chocolate
worldwidechocolate.com