Autumn Perfume Tart
I. Chocolate pate sable 82g Almond powder 156g Starch 52g Veliche cocoa powder 490g Flour 4g Salt 272g Icing sugar 286g Butter 158g Eggs METHOD Mix…
Keywords
- icing sugar
- salt and almond powder until smooth. Add the eggs
- followed by the sifted flour
- heat ¼ of the cream to make a ganache
- add then the remaining cream. Leave in the fridge overnight before whipping. Whip the next day
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.veliche.com.
Cooking tools:
- Stand mixer
- Immersion blender
- Spray gun
- Tart pan
- Round mold
- Piping bag
- Cake pan
- Instant-read thermometer
- Kitchen scale
- Sifter
- Fine-mesh sieve
- Rolling pin
- Whisk
- Spatula
- Mixing bowl
- Saucepan
- Stove
- Oven
- Refrigerator
- Freezer
Ingredients
- 82g Almond powder
- 156g Starch
- 52g Veliche cocoa powder
- 490g Flour
- 4g Salt
- 272g Icing sugar
- 286g Butter
- 158g Eggs
- 360g Marzipan 50%
- 169g Egg yolks
- 120g Eggs
- 60g Flour
- 40g Veliche High fat cacao powder
- 80g Butter
- 80g Cocoa mass
- 200g Egg whites
- 150g Smet hazel crunch
- 310g Milk
- 310g Cream
- 135g Egg yolks
- 105g Sugar
- 360g Veliche sensation 72
- 500g Cream
- 120g Yolk
- 125g Sugar
- 100g Veliche Obsession
- 1 Vanilla bean
- 25g Gelatine mass
- 2144g Cream
- 856g Veliche el Salvador
- 600g Veliche sensation 72
- 400g Cacaobutter Veliche
