Used Cacao Barry products
Spring / Summer
Summer Zéphyr™ Tart
Level
level 2
Dosage
Recipe for 25 individual tarts
Used Cacao Barry products
Recipe components
Sweet Dough
| Ingredients | Preparation |
|---|---|
| Mix |
| Ajouter |
Sheet out the dough (3 mm thick). | |
Marcona Origin Almond cream
| Ingredients | Preparation |
|---|---|
| Mix |
| Then add |
Bake at 180°C (356°F) in the case of the sweet dough. | |
Zéphyr™ Mousse
| Ingredients | Preparation |
|---|---|
| Infuse for 24 hours |
| Cook at 80°C (176°F) and pour over |
| At 25°C (77°F) add |
Red fruit compotée
In a 30°Brix syrup, add a mix of red fruit chunks. |
Assembly
In the sweet dough shell, dispose the fruits depending on the season. |
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