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    Tarta Con Sinfonía Caramelo

    Uploaded by

    Yarina Morales
    This recipe is for a caramel delight tart with three components: a shortcrust pastry base, a caramel financier middle layer, and a top layer of caramel cremeux glazed with caramel mirror. The tart requires mixing and baking the pastry dough, preparing caramel batter for the financier layer, making a caramel cremeux and mirror glaze, then assembling the tart by placing the layers in the baked shortcrust shell.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Tarta Con Sinfonía Caramelo

    Uploaded by

    Yarina Morales
    17 views3 pages
    This recipe is for a caramel delight tart with three components: a shortcrust pastry base, a caramel financier middle layer, and a top layer of caramel cremeux glazed with caramel mirror. The tart requires mixing and baking the pastry dough, preparing caramel batter for the financier layer, making a caramel cremeux and mirror glaze, then assembling the tart by placing the layers in the baked shortcrust shell.

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    Tarta con Sinfonía Caramelo

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    This recipe is for a caramel delight tart with three components: a shortcrust pastry base, a caramel financier middle layer, and a top layer of caramel cremeux glazed with caramel mirror. The tart requires mixing and baking the pastry dough, preparing caramel batter for the financier layer, making a caramel cremeux and mirror glaze, then assembling the tart by placing the layers in the baked shortcrust shell.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    17 views3 pages

    Tarta Con Sinfonía Caramelo

    Uploaded by

    Yarina Morales
    This recipe is for a caramel delight tart with three components: a shortcrust pastry base, a caramel financier middle layer, and a top layer of caramel cremeux glazed with caramel mirror. The tart requires mixing and baking the pastry dough, preparing caramel batter for the financier layer, making a caramel cremeux and mirror glaze, then assembling the tart by placing the layers in the baked shortcrust shell.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 3

    CARAMEL DELIGHT

    Delicious tart with Sinfonia Caramel Oro chocolate.

    DIFFICULTY LEVEL   

    SHORTCRUST

    INGREDIENTS PREPARATION

    TOP FROLLA g 1050 Mix all the ingredients in the planetary mixer with paddle, until a homogeneous
    UNSALTED BUTTER 82% FAT g 260 consistency, put in the fridge to rest for 1h.
    EGGS g 175 Stretch to 4mm and fill the tart molds.
    ALMOND FLOUR g 115
    SUGAR g 90
    SALT g4

    CARAMEL FINANCIER

    INGREDIENTS PREPARATION

    AVOLETTA g 500 Mix all the dry ingredients with a whisk.


    VIGOR BAKING g3 Stirring constantly add the egg white and finally the butter previously combined with the
    ALL-PURPOSE FLOUR g 50 chocolate, until obtained a smooth batter.
    CORNSTARCH g 30
    EGG WHITES - MELTED AT 45°C g 370
    UNSALTED BUTTER 82% FAT - MELTED AT 45°C g 80
    SINFONIA CARAMEL ORO - MELTED AT 45°C g 150

    CARAMEL DELIGHT Page 1 of 3


    CARAMEL ORO CREMEUX

    INGREDIENTS PREPARATION

    SINFONIA CARAMEL ORO g 220 Make a crème anglaise by combining the liquids and the egg yolk, bringing everything to
    EGG YOLK g 50 82°C
    LILLY NEUTRO g 25 Add the LILLY and the chocolate and emulsify.
    MILK 3.5% FAT g 125 Pour into silicone mold and freeze.
    LIQUID CREAM 35% FAT g 125

    CARAMEL ORO MIRROR

    INGREDIENTS PREPARATION

    WATER - FOR THE GELATINE g 132 Bring water, sugar and glucose to 103 degrees.
    GELATIN POWDER OR SHEETS 200 BLOOM g 22 Add the rehydrated gelatin with the water, the condensed milk and the chocolate
    WATER g 150 Refrigerate overnight .
    SUGAR g 300
    GLUCOSIO g 300
    SKIM CONDENSED MILK g 200
    SINFONIA CARAMEL ORO g 250

    FINAL COMPOSITION

    Spread some FARCIFORNO ARANCIA CESARIN on the pastry base.

    Half fill the shortcrust tart with the financier, cook at 175°C for 18-20min.

    Unmold the cremeux and glaze it with the mirror heated to 37°C

    Place the cremeux on the tart, decorate with DOBLA decorations.

    CARAMEL DELIGHT Page 2 of 3


    RECIPE CREATED FOR YOU BY FEDERICO VEDANI
    CHOCOLATIER AND PASTRY CHEF

    CARAMEL DELIGHT Page 3 of 3

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