Cream tartlet
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/chocovicwebsite-481x481/public/externals/29e4cb78c43115451070069a1d3a51b4.jpg?itok=kMiL15PW)
Products
cocoa sablé
ingredients | preparation |
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Cream the butter, add the sieved icing sugar, the powdered almond, the salt, the vanilla pod and the eggs. |
maragda dark chocolate couverture cream
ingredients | preparation |
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Make a conventional crème anglaise using the cream, the milk, the sugar and the egg yolks, heating the mixture to 84ºC. |
Lemon peel cream
ingredients | preparation |
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Scald the lemon peel 8 times, changing the water every time. |
Lime cotton candy
ingredients | preparation |
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Cook the sugar, the mineral water, the inverted sugar, the grated lime zest and the lime juice at 110ºC. |
Finishing
Cook the sablé and when cold, add the 70% chocolate cream. |