Ganache L.C. Dulce Leche Tartalet.

TARTALET

Ingredients

  • 430g.
  • Butter
  • 500g.
  • Nevada Sugar glass
  • 167g.
  • Whole Egg
  • 50g.
  • Milk
  • 1000 g.
  • Flour W200
  • c/s
  • Salt
  • c/s
  • Vanilla

Elaboration

Cream the butter with sugar. Little by little, add eggs and milk. Add flour whit salt and vanilla. All ingredients at room temperatura.

GELIFIED DULCE LECHE

Ingredients

  • 400 g.
  • Les Cremes Dulce Leche
  • 40 g.
  • Leche
  • 4’5 g.
  • Gelatina en hojas

Elaboration

Mix and warm L.C.Dulce Leche with the milk. Add the hydrated gelatine, remove, pour into the tartalet and cool.

GANACHE CHOCOLATE BLANCO

Ingredients

  • 140 g.
  • Cream 35% M.G.
  • 500 g.
  • Miravet
  • 78 g.
  • Sugar
  • 94 g.
  • Butter
  • 48 g.
  • Orange licour

Elaboration

Boil cream whit sugar. Add licour. Pour the liquids over Miravet. Add butter when the mix will be at 40ºC.

Assembly and finishing

    1.Pour into the tartalet the gelified dulce leche and cool.

    2.Finish with ganache and decorate as you wish.

Temperatures and baking times are approximate.

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