TOP FROLLA |
unsalted butter 82% fat |
eggs |
almond flour |
sugar |
salt |
AVOLETTA |
VIGOR BAKING |
all-purpose flour |
cornstarch |
egg whites |
SINFONIA CARAMEL ORO |
egg yolk |
LILLY NEUTRO |
milk 3.5% fat |
liquid cream 35% fat |
water |
gelatin powder or sheets 200 bloom |
GLUCOSIO |
skim condensed milk |
SHORTCRUST
Ingredients
Preparation
Mix all the ingredients in the planetary mixer with paddle, until a homogeneous consistency, put in the fridge to rest for 1h.
Stretch to 4mm and fill the tart molds.
CARAMEL FINANCIER
Ingredients
500g
3g
all-purpose flour
50g
cornstarch
30g
egg whites
370g
unsalted butter 82% fat
80g
SINFONIA CARAMEL ORO
150g
Preparation
Mix all the dry ingredients with a whisk.
Stirring constantly add the egg white and finally the butter previously combined with the chocolate, until obtained a smooth batter.
CARAMEL ORO CREMEUX
Ingredients
SINFONIA CARAMEL ORO
220g
egg yolk
50g
25g
milk 3.5% fat
125g
liquid cream 35% fat
125g
Preparation
Make a crème anglaise by combining the liquids and the egg yolk, bringing everything to 82°C
Add the LILLY and the chocolate and emulsify.
Pour into silicone mold and freeze.
CARAMEL ORO MIRROR
Ingredients
water
132g
gelatin powder or sheets 200 bloom
22g
water
150g
sugar
300g
300g
skim condensed milk
200g
SINFONIA CARAMEL ORO
250g
Preparation
Bring water, sugar and glucose to 103 degrees.
Add the rehydrated gelatin with the water, the condensed milk and the chocolate
Refrigerate overnight .
Final composition
Spread some FARCIFORNO ARANCIA CESARIN on the pastry base.
Half fill the shortcrust tart with the financier, cook at 175°C for 18-20min.
Unmold the cremeux and glaze it with the mirror heated to 37°C
Place the cremeux on the tart, decorate with DOBLA decorations.
