Recipe Raspberry tartlet - Professionals

Ingredients

• 1 000 g flour T55
• 100 g sugar
• 45 g yeast
• 20 g salt
• 40 g milk powder
• 5 g malt extract
• 270 g water
• 240 g milk
• 50 g butter (1)
• 250 g fermented dough
• 570 g butter (2)
• 500 g nature cream cheese
• 40 g Cornflour
• 100 g eggs
• 40 g sugar
• 36 g Cornflour
• 220 g raspberry purée
• 130 g sugar
• 140 g water
• 30 g lemon juice
• 200 g water
• 20 g Cointreau® 60% vol.
• Candied pear
• 150 g nature cream cheese
• 200 g cream
• 60 g icing sugar
• 10 g St-Rémy® XO