Raspberry Alto el Sol Tart Tokyo

Raspberry Alto el Sol Tart Tokyo

Level:
Medium

Shortbread dough

Used products: Shortbread dough

  • 7.9 oz
    butter
  • 9.9 oz
    T55 flour
  • 4.4 oz
    icing sugar
  • 0.6 oz
    egg yolks
  • 0.1 oz
    orange zest
  • 0.1 oz
    lemon zest
  • 0.2 oz
    Maldon salt
  • 1 pod(s)
    vanilla bean

Preparation: Shortbread dough

Mix using 25% flour method.
Roll to 3mm thickness.
Rest in freezer.
Bake in 6.5cm rings.
160C.

Hazelnut Cream

Used products: Hazelnut Cream

  • 5.4 oz
    butter stored at ambient temperature
  • 5.4 oz
    icing sugar
  • 5.4 oz
    hazelnut flour
  • 0.6 oz
    corn starch
  • 3.0 oz
    whole egg(s)
  • 0.1 oz
    Maldon salt

Preparation: Hazelnut Cream

Cream butter.
Add dry ingredients.
Add whole eggs.
Rest in chiller.

Tanzania Raspberry Cream

Used products: Tanzania Raspberry Cream

Preparation: Tanzania Raspberry Cream

Make pastry cream base.
Pasturize to 85C.
Emulsify with Couverture.
Allow to chill.

Raspberry jam

Used products: Raspberry jam

  • 8.8 oz
    frozen raspberries
  • 2.6 oz
    sucrose
  • 1.8 oz
    dextrose
  • 0.2 oz
    NH pectin
  • 0.7 oz
    lemon juice
  • 2.6 oz
    freeze-dried raspberries
  • 0.2 oz
    sumac powder

Preparation: Raspberry jam

Warm raspberries with Sucrose
At 40C add dextrose +Pectin+sumac
Boil 1min and pour over lyo raspberry.

Finish