Autumn Perfume Tart | Veliche

Name: Autumn Perfume Tart | Veliche
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

www.veliche.com

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

View full recipe on www.veliche.com

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.

Share this recipe: