Monoportion Belle Hélène
Intermediate level
TOP FROLLA |
1.000g |
unsalted butter 82% fat |
500g |
sugar |
100g |
egg yolk |
100g |
BURRO DI CACAO |
|
SINFONIA CIOCCOLATO AL LATTE 38% |
275g |
milk |
150g |
glucose |
7,5g |
liquid cream 35% fat |
300g |
LILLY NEUTRO |
125g |
JOYPASTE NOCCIOLA PIEMONTE |
80g |
FRUTTIDOR PERA |
400g |
water |
100g |
PASTA BITTER |
- Short-pastry recipe:
Ingredients
Preparation
Knead all the ingredients in a planetary mixer equipped with a paddle, until obtaining a well-blended dough. Place in the refrigerator for at least one hour. Roll out the short-pastry with a sheeter to a layer of 2-3 mm. Make some monoportion tarts and bake at 180°C for 10-12 minutes. Once cooled, spread a little quantity of tempered white chocolate or cocoa butter inside the tart in order to make it waterproof.
- Short-pastry recipe:
Ingredients
milk
150g
glucose
7,5g
liquid cream 35% fat
300g
25g
Preparation
Knead all the ingredients in a planetary mixer equipped with a paddle, until obtaining a well-blended dough. Place in the refrigerator for at least one hour. Roll out the short-pastry with a sheeter to a layer of 2-3 mm. Make some monoportion tarts and bake at 180°C for 10-12 minutes. Once cooled, spread a little quantity of tempered white chocolate or cocoa butter inside the tart in order to make it waterproof.
- Short-pastry recipe:
Ingredients
Preparation
Knead all the ingredients in a planetary mixer equipped with a paddle, until obtaining a well-blended dough. Place in the refrigerator for at least one hour. Roll out the short-pastry with a sheeter to a layer of 2-3 mm. Make some monoportion tarts and bake at 180°C for 10-12 minutes. Once cooled, spread a little quantity of tempered white chocolate or cocoa butter inside the tart in order to make it waterproof.
