IRCA | Monoportion Belle Hélène

Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat g 500
sugar g 100
egg yolk g 100
BURRO DI CACAO qb

Preparation

Knead all the ingredients in a planetary mixer equipped with a paddle, until obtaining a well-blended dough. Place in the refrigerator for at least one hour. Roll out the short-pastry with a sheeter to a layer of 2-3 mm. Make some monoportion tarts and bake at 180°C for 10-12 minutes. Once cooled, spread a little quantity of tempered white chocolate or cocoa butter inside the tart in order to make it waterproof.

Ingredients

SINFONIA CIOCCOLATO LATTE 38% g 275
milk g 150
glucose g 7,5
liquid cream 35% fat g 300
LILLY NEUTRO g 25
JOYPASTE NOCCIOLA PIEMONTE g 80

Preparation

Knead all the ingredients in a planetary mixer equipped with a paddle, until obtaining a well-blended dough. Place in the refrigerator for at least one hour. Roll out the short-pastry with a sheeter to a layer of 2-3 mm. Make some monoportion tarts and bake at 180°C for 10-12 minutes. Once cooled, spread a little quantity of tempered white chocolate or cocoa butter inside the tart in order to make it waterproof.

Ingredients

FRUTTIDOR PERA g 400
water g 100
LILLY NEUTRO g 100

Preparation

Knead all the ingredients in a planetary mixer equipped with a paddle, until obtaining a well-blended dough. Place in the refrigerator for at least one hour. Roll out the short-pastry with a sheeter to a layer of 2-3 mm. Make some monoportion tarts and bake at 180°C for 10-12 minutes. Once cooled, spread a little quantity of tempered white chocolate or cocoa butter inside the tart in order to make it waterproof.

Ingredients

PASTA BITTER qb