GUANAJA Crescent Tartlet | Valrhona
Make all the components and prepare the chocolate decorations. FOR THE CHOCOLATE DECORATIONS: Use a pastry comb to spread out the tempered couverture on a
Ingredients
- 515g WHOLE MILK
- 30g non-fat dry MILK
- 32g sugar
- 48g powdered GLUCOSE
- 32g INVERTED SUGAR
- 4g WHIPPING CREAM
- 136g 4653 (GUANAJA 70% FEVE 3KG)
- 3g ice cream STABILIZER
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