Layered Blanc Feuilletine™ and Apricot Tart

Fall / Winter

Layered Blanc Feuilletine™ and Apricot Tart

Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 3
Dosage
Recipe for 4 tarts, 20 cm in diameter.
レシピコンポーネント

Apricot Compote

Almond Biscuit

Blanc Feuilletine™ Crunch

Zéphyr Mousse

Assembly