MALINAO TARTLETS
Prepare the Shortbread and Whipped Ganache.Press the pastry into the tartlet tins and bake at 300°F (150°C) until you obtain an attractive golden color.Use
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.
Cooking tools:
- Hand mixer
- Piping bag
- Spray gun
- Tartlet tin
- Offset spatula
- Kitchen scale
- Instant-read thermometer
- Oven
- Stove
- Refrigerator
- Saucepan
- Mixing bowl
- Spoon
- Airtight container
- Parchment paper
Ingredients
- 240g European Butter
- 4g Salt
- 180g Confectioner's Sugar
- 60g Almond Flour
- 100g Eggs
- 120g White Bread Flour
- 350g White Bread Flour
- 450g Whipping Cream
- 50g Invert Sugar
- 50g Glucose
- 650g ORELYS 35%
- 1200g Whipping Cream
- 950g 50% CRUNCHY ALMOND HAZELNUT PRALINE
- 9g Fleur de Sel
- 75g Invert Sugar
- 915g ORELYS 35%
- 1000g ABSOLU CRISTAL NEUTRAL GLAZE
- 100g Water
- AN Sparkling Gold Powder
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