Alunga™ Tartlet
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/4266c01a268049c58369f4cfb524ca35.jpg?itok=TvbSQH4Y)
Sweet Dough
ingredients | preparation |
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Mix |
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Add |
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Followed by |
Roll out the pastry to 80 mm in diameter. |
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Roll out the pastry to 3 in / 80 mm in diameter. |
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Roll out the pastry to 3 in / 80 mm in diameter. |
Alunga™ ganache
ingredients | preparation |
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Bring to a boil |
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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 |
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Spread the crystallised Alunga™ 41% milk chocolate couverture onto a Rhodoid glazing sheet and cut out 90 mm diameter disks. |