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Group Shortcrust pastry
Ingredient
KG
Wheat flour
0.460
Total Weight: 0.460
Group Mördeg
Ingredient
KG
Butter
0.275
Icing sugar
0.185
Egg yolk
0.075
0.005
0.005
Total Weight: 0.545
Group Crumbles
Ingredient
KG
0.500
Butter
0.200
Total Weight: 0.700
Group Vanilla mousse
Ingredient
KG
0.250
Water
0.200
Heavy cream
1.000
0.015
Total Weight: 1.465
Group Glaze
Ingredient
KG
1.000
Water
0.300
0.200
-
Total Weight: 1.500
Group Assembly/Decoration
Ingredient
KG
-
Total Weight: 0.000
  1. Shortcrust pastry
    Mix all ingredients with a hook and put on the fridge. Roll out 3 mm and line tartlets. Bake at 160 degrees.
  2. Crumbles
    Mix into a crumbly dough and toast at 170 degrees.
    3. Vanilla mousse
    Mix water, vanilla and Fond Royal. Turn in the lightly whipped cream little by little. Fill into molds and put in the freezer.4. Glaze
    Boil water and Saphire Glaze. Add Diamond Glaze and colour.

    5. Assembly/Decoration
    Pipe Les Fruit Rhubarb in the shortcrust form. Glaze the vanilla mousse and place on top of the rhubarb. Place a sufficient amount crumbles around the mousse and decorate as desired.

Display Conditions

Display Conditions

Chilled

Category

Category

Confectionery

Occasion

Occasion

Summer

Finished Product

Finished Product

Confectionery, Dessert