Group A
Ingredient
KG
Chocolate Tartlet
-
Total Weight: 0.000
Group B
Ingredient
KG
BAKELS LES FRUITS PINEAPPLE COCONUT
0.150
Total Weight: 0.150
Group C
Ingredient
KG
Yuzu Cream Filling
0.250
Cream
0.060
Total Weight: 0.310
Group D
Ingredient
KG
Cream
0.150
Liquid Glucose
0.020
Compound Vanilla with Seeds
0.015
Dark Chocolate
0.130
Cream
0.300
Total Weight: 0.615
- Prepare basic chocolate tarts
- With a piping bag, pipe a thin layer of Bakels Pineapple Coconut inside the tart 50% full
- In a mixing bowl, combine Yuzu Crème Filling and whipped cream and make a smooth texture then pipe the second 50%
- Use a spatula to make the surface even
- Prepare the chocolate cream in advance of minimum 2 hours by:
Boil fresh cream and glucose and pour over the dark chocolate and emulsify well - Then incorporate the liquid fresh cream inside and chill for minimum of 2 hours
- After that, you can whip the crème in a mixer to your preferred texture and pipe it on top of the tart
- Garnish to your liking
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