
Used Cacao Barry products
Fall / Winter
Alunga™ Tartlet

Level
level 1
Dosage
Recipe for 25 tartlets
Used Cacao Barry products
Recipe components
Sweet Dough
Ingredients | Preparation |
---|---|
| Mix |
| Add |
| Followed by |
Roll out the pastry to 80 mm in diameter. |
Alunga™ ganache
Ingredients | Preparation |
---|---|
| Bring to a boil |
| At 70°C, pour over |
Mix the cream with the Alunga™ 41% milk chocolate couverture, emulsify the ganache in a Robot-Coupe. |
Assembly
Ingredients | Preparation |
---|---|
| Spread the crystallised Alunga™ 41% milk chocolate couverture onto a Rhodoid glazing sheet and cut out 90 mm diameter disks. |