GUANAJA Crescent Tartlet

Name: GUANAJA Crescent Tartlet
Ingredients: 260g WHIPPING CREAM; 260g WHOLE MILK; 100g EGG YOLKS; 50g SUGAR; 630g CRÈME ANGLAISE; 310g 4653 (GUANAJA 70% FEVE 3KG); 515g WHOLE MILK; 30g non-fat dry MILK; 32g sugar; 48g powderED GLUCOSE; 32g INVERt SUGAR; 4g WHIPPING CREAM; 136g 4653 (GUANAJA 70% FEVE 3KG); 3g ice cream STABILIZER; 150g European butter; 115g confectioner's SUGAR; 40g ALMONDS flour; 3g SALT; 65g EGGS; 80g BREAD FLOUR; 225g BREAD FLOUR; 115g ALMOND SHORTBREAD; 80g 4653 (GUANAJA 70% FEVE 3KG); 1 ea LIME (zest only); 60g WHOLE MILK; 12g GLUCOSE; 30g 4653 (GUANAJA 70% FEVE 3KG); 4g LIME JUICE

www.valrhona.us

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

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Ingredients

260g WHIPPING CREAM
260g WHOLE MILK
100g EGG YOLKS
50g SUGAR
630g CRÈME ANGLAISE
310g 4653 (GUANAJA 70% FEVE 3KG)
515g WHOLE MILK
30g non-fat dry MILK
32g sugar
48g powderED GLUCOSE
32g INVERt SUGAR
4g WHIPPING CREAM
136g 4653 (GUANAJA 70% FEVE 3KG)
3g ice cream STABILIZER
150g European butter
115g confectioner's SUGAR
40g ALMONDS flour
3g SALT
65g EGGS
80g BREAD FLOUR
225g BREAD FLOUR
115g ALMOND SHORTBREAD
80g 4653 (GUANAJA 70% FEVE 3KG)
1 ea LIME (zest only)
60g WHOLE MILK
12g GLUCOSE
30g 4653 (GUANAJA 70% FEVE 3KG)
4g LIME JUICE

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GUANAJA Crescent Tartlet

Ingredients

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