TOP FROLLA |
burro 82% m.g. |
uova intere |
DELINOISETTE |
PRALIN DELICRISP CLASSIC |
TOFFEE D'OR CARAMEL |
FRUTTIDOR ANANAS |
CHOCOCREAM CARAMEL FLEUR DE SEL |
HAZELNUT SHORTCRUST PASTRY
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with a paddle attachment.
Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 3 mm and refrigerate.
Cover the cake moulds single dose with 7 cm diameter.
Bake at 170 °C for 5 minutes then lower to 160°C for another 10-13 minutes with the steam valve open
CRISPY LAYER
Ingredients
Preparation
Brush slightly with PRALIN DELICRISP CLASSIC till the interior part of the shortcrust is fully covered.
CARAMEL FILLING
Ingredients
Preparation
Half-fill the tartlet with TOFFEE D’OR CARAMEL
CARAMEL CREMOUX
Ingredients
Preparation
Fill the silicon mold SF25T Silikomart filling them by ¾ with CHOCOCREAM FLEUR DE SEL and put it in the blast chiller until it hardens.
Final composition
Fill the tartles with one layer of TOFFEE D'OR CARAMEL and another one of FRUTTIDOR ANANAS.
Unmold the caramel cremoux spheres and lay 7 of them on the top of the filled tartlet.
Dust the tartlet with HAPPYCAO.
Decorate the edges the tartlet with DOBLA CURLS MILK or DARK and the top with GOLDEN CRUMBLE and ELEGANCE MILK.
