Vanilla Cream Brulee Tart

Ingredients & Process

Ingredient	Baker's %
Eggs	300 (24.4%)
Ground Almond	250 (20.3%)
Icing Sugar	250 (20.3%)
Cake Flour	90 (7.3%)
Egg white	240 (19.5%)
Sugar	50 (4.1%)
PALFFY 790LTU	50 (4.1%)
TOTAL	1230 (100.0%)

Ingredient	Baker's %
PALFFY 790LTU	250 (26.3%)
Sugar	150 (15.8%)
Egg	50 (5.3%)
Ground Almond	80 (8.4%)
Cake Flour	420 (44.2%)
TOTAL	950 (100.0%)

Ingredient	Baker's %
ACE 200	300 (35.7%)
CREAM FILLING CUSTARD	400 (47.6%)
Egg yolk	140 (16.7%)
TOTAL	840 (100.0%)

Ingredient	Baker's %
ACE 200	250 (55.6%)
CREAM FILLING CUSTARD	200 (44.4%)
TOTAL	450 (100.0%)

Make Form & Baking

1
Mix eggs, Ground Almond, Icing Sugar and Cake Flour.
2
Mix Egg white & Sugar in a mixer until fluffy to make Meringue.
3
Add Meringue into mixture and mix.
4
Add melted PALFFY 790LTU into mixture and mix till smooth.
5
Spread mixture on baking tray.
6
Bake at 170°C for 8 minutes.
7
Cut into dimension of 5.5cm (W) x 18cm (L).
8
Mix PALFFY 790LTU and Sugar in Mixer.
9
Add Egg, Ground Almond and Cake Flour 1 by 1 in the mixer. Knead the dough till smooth.
10
Roll out the dough, and cut the base using rectangle mold cutter of dimension 7cm (W) x 20cm (L).
11
Cut strips of the dough and arrange accordingly at side of mold cutter. Make sure it sticks to the base layer.
12
Trim extra dough off the edges to fit in the mold cutter.
13
Bake at 170°C for 50 minutes.
14
After baked, chill for 1 hour.
15
Mix ACE 200, CREAM FILLING CUSTARD and 7 Egg yolks together.
16
Steam bake at 140°C for 40 minutes.
17
Put in freezer and chill for 1 hour.
18
Cut into dimension of 4.5cm (W) x 17cm (L).
19
Whip ACE 200 until soft peak.
20
Mix well with CREAM FILLING CUSTARD.
21
Assemble:
22
Pipe Diplomat Cream on the base of Sable and place Almond Sponge on top.
23
Add sugar on top of Crème Brulee and caramelize it using kitchen torch.
24
Place Crème Brulee as the final layer.
25
Decorate with Diplomat Cream, white chocolate leaves, fondant flowers and gold leaves.

Made With Vivo Products

Sheet Margarine Compound

CLASSICO 780 Enhanced

comparing with CL780LT, CL780E is stronger flavor profile and better elasticity.

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Sheet Margarine Compound

CLASSICO LACTIS10

Low compound lactis type. Using natural fermented ingredients for delicacy lactic taste while enhancing the natural taste. This is available for croissant items instead of butter sheet.

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Non Dairy Cream