Alunga™ Tartlet

Alunga™ Tartlet

Level:
Easy
Makes:
Recipe for 25 tartlets

Sweet Dough

Used products: Sweet Dough

  • 4.4 oz
    butter
  • 6.5 oz
    confectioner's sugar

Preparation: Sweet Dough

Mix

Used products: Sweet Dough

  • 15.4 gr
    salt
  • 15.4 gr
    liquid vanilla
  • 0.9 oz
    almond powder
  • 7.4 oz
    flour
  • 15.4 gr
    yeast

Preparation: Sweet Dough

Add

Used products: Sweet Dough

  • 1.8 oz
    whole egg(s)

Preparation: Sweet Dough

Followed by

Roll out the pastry to 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 329°F/165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mold with a strip of Fiberpain.
Bake at 329°F/165°C.

Alunga™ ganache

Used products: Alunga™ ganache

  • 14.1 oz
    cream
  • 3.5 oz
    butter
  • 1.4 oz
    glucose syrup

Preparation: Alunga™ ganache

Bring to a boil

Used products: Alunga™ ganache

Preparation: Alunga™ ganache

At 158°F/70°C, pour over

Mix the cream with the Alunga™ 41% milk chocolate couverture, emulsify the ganache in a food processor.

Decoration

Used products: Decoration

Preparation: Decoration

Spread the crystallised Alunga™ 41% milk chocolate couverture onto an acetate sheet and cut out 3.5 in / 90 mm diameter disks.