Nooki After Eight Tartlet.

Sablé dought

Ingredients

  • 1000 g.
  • Nevada Sugar
  • 863 g.
  • Butter
  • 335 g.
  • Whole egg
  • 100 g.
  • Milk
  • 2000 g.
  • Flour W200
  • c/s
  • Vanilla
  • c/s
  • Salt

Elaboration

Blender with the spatula. Cream the butter with sugar. Little by little, add eggs to combine them with the dough. Add a pinch of salt and vanilla. Incorporate the flour. All the ingredients at room temperature.

After Eight Filling

Ingredients

  • 260 g.
  • Sugar Nevada
  • c/s
  • Salt
  • 15 ml.
  • Inverted sugar
  • 30 ml.
  • Milk or water
  • c/s
  • Mint aroma RAVETLLAT 89400

Elaboration

Mix

Build up and final finishing

    1.Fill up half of the tartlet wuth After-Eight and cool it down.

    2.Finish with Nooki dark and decorate.

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