Carriacou Tartlet - Restaurant Version | Valrhona Chocolate

Name: Carriacou Tartlet - Restaurant Version | Valrhona Chocolate
Ingredients: 260g Liquid whipping cream 35%; 260g whole milk; 100g egg yolks; 50g caster sugar; 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; 115g almond shortbread; 80g MACAE 62%; 1 lime zest; 60g Whole milk; 12g Glucose; 30ga MACAE 62%; 4g Lime juice

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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

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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.valrhona.com.

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