Sacher & Dulce de Leche Pie

SABLÉ DOUGH

Ingredients

  • 1000 g.
  • Nevada Sugar
  • 865 g.
  • Butter
  • 335 g.
  • Egg
  • 100 g.
  • Whole milk
  • 2000 g.
  • W200 Flour
  • c/s
  • Vanilla
  • c/s
  • Salt

Elaboration

Cream the butter with sugar, vanilla and salt. Little by little, add eggs to combine them with the dough. Add the flour. All ingredients at room temperature. BAKING TEMPERATURE: 180ºC TIME: 20 min.

Gelified Dulce de Leche

Ingredients

  • 200 g.
  • L.C.Dulce de Leche
  • 20 g.
  • Whole milk
  • 2.25 g.
  • Gelatin leaves

Elaboration

Heat the Les Cremes Dulce de leche whith the milk and add the hydrated gelatin.

CHEESE CREAM AND SACHER BIANCA

Ingredients

  • 300 g.
  • Fresh cheese spread
  • 300 g.
  • Whole milk
  • 100 g.
  • Cream
  • 50 g.
  • Butter
  • 125 g.
  • Sugar
  • 7 g.
  • Gelatin leaves
  • 350 g.
  • Sacher Bianca

Elaboration

Llevar a ebullición todos los ingredientes menos la gelatina. Incorporar la gelatina ya hidratada cuando la mezcla baje de 80ºC. Añadir la Sacher Blanca.

Assembly and finishing

    1.Fill tartlets with Cheese Cream and Sacher Bianca and cool.

    2.Finish fllig with Gelifed L.C.Dulce de Leche.

    3.Decorate at will.

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