TROPIC of CAPRICORN (DAIRY FREE) | Valrhona

Name: TROPIC of CAPRICORN (DAIRY FREE) | Valrhona
Ingredients: 300g passion fruit purée; 250g coconut purée; 75g powdered glucose; 50g sugar; 8g SOSA Pectin NH; 10g SOSA Natur Emul; 190g PASSION FRUIT INSPIRATION; 20g coconut oil; 360g vegan butter; 6g salt; 270g confectioner’s sugar; 90g almond flour; 55g egg replacer powder; 125g water (for egg replacer powder); 180g all-purpose flour; 525g high gluten flour; 125g sugar; 80g glucose; 205g coconut cream; 65g PASSION FRUIT INSPIRATION; 45g Vegan butter; 65g light brown sugar; 25g all-purpose flour; 90g desiccated coconut

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Line 7cm tart rings with the Almond Shortbread Dough and bake at 154-157˚C (310-315˚F) on a Silpain-lined perforated sheet pan until golden brown.To make th

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Ingredients

300g passion fruit purée
250g coconut purée
75g powdered glucose
50g sugar
8g SOSA Pectin NH
10g SOSA Natur Emul
190g PASSION FRUIT INSPIRATION
20g coconut oil
360g vegan butter
6g salt
270g confectioner’s sugar
90g almond flour
55g egg replacer powder
125g water (for egg replacer powder)
180g all-purpose flour
525g high gluten flour
125g sugar
80g glucose
205g coconut cream
65g PASSION FRUIT INSPIRATION
45g Vegan butter
65g light brown sugar
25g all-purpose flour
90g desiccated coconut

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