GUANAJA Crescent Tartlet | Valrhona

Name: GUANAJA Crescent Tartlet | Valrhona
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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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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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.

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