TROPIC of CAPRICORN (DAIRY FREE)
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
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.us.
Cooking tools:
- Immersion blender
- Stand mixer
- Instant-read thermometer
- Kitchen scale
- Rolling pin
- Tart ring
- Tuile mold
- Candy mold
- Silicone baking mat
- Cookie cutter
- Piping bag
- Offset spatula
- Microplane
- Cooling rack
- Saucepan
- Mixing bowl
- Spatula
- Baking sheet
- Parchment paper
- Oven
- Stove
- Freezer
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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