Vanilla Cream Brulee Tart
Almond Sponge
g | |
Eggs | 300 |
Ground Almond | 250 |
Icing Sugar | 250 |
Cake Flour | 90 |
Egg White | 240 |
Sugar | 50 |
PALFFY 790 LTU | 50 |
Process
- Mix eggs, Ground Almond, Icing Sugar and Cake Flour
- Mix Egg white & Sugar in a mixer until fluffy to make Meringue
- Add Meringue into mixture and mix
- Add melted PALFFY 790LTU into mixture and mix till smooth.
- Spread mixture on baking tray
- Bake at 170℃ for 8 minutes
- Cut into dimension of 5.5cm (W) x 18cm (L)
Sable
g | |
PALFFY 790 LTU | 250 |
Sugar | 150 |
Egg | 50 |
Ground Almond | 80 |
Cake Flour | 420 |
Process
- Mix PALFFY 790LTU and Sugar in Mixer
- Add Egg, Ground Almond and Cake Flour 1 by 1 in the mixer. Knead the dough till smooth.
- Roll out the dough, and cut the base using rectangle mold cutter of dimension 7cm (W) x 20cm (L).
- Cut strips of the dough and arrange accordingly at side of mold cutter. Make sure stick to the base layer.
- Trim extra dough of the edges to fit in the mold cutter.
- Bake at 170℃ for 50 minutes
- After baked, chill for 1 hour.
Crème Brulee
g | |
ACE 200 | 300 |
CREAM FILLING CUSTARD | 400 |
Egg Yolk (x7) | 140 |
Process
- Mix ACE 200, CREAM FILLING CUSTARD and 7 Egg yolks together.
- Steam bake at 140℃ for 40 minutes
- Put in freezer and chill for 1 hour
- Cut into dimension 4.5cm (W) x 17cm (L)
Diplomat Cream
g | |
ACE 200 | 250 |
CREAM FILLING CUSTARD | 200 |
Process
- Whip ACE 200 until soft peak
- Mix well with CREAM FILLING CUSTARD
Assemble
- Pipe Diplomat Cream on the base of Sable and place Almond Sponge on top.
- Add sugar on top of Crème Brulee and caramelize it using kitchen torch
- Place Crème Brulee as the final layer.
- Decorate with Diplomat Cream, white chocolate leaves, fondant flowers and gold leaves.
Products Used for This Recipe
![PALFFY780LTU](https://www.vivo.sg/wp-content/uploads/2019/07/Blk-MG.jpg)
PALFFY 790LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
![ACE 200](https://www.vivo.sg/wp-content/uploads/2019/07/★P1010825.jpg)
ACE 200
Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 270days
![](https://www.vivo.sg/wp-content/uploads/2019/07/ACE-MILK.jpg")
CREAM FILLING CUSTARD
Good bake-stable custard with smooth texture and natural custard taste.
- Packing: 1kg*6
- Storage: Below -18℃
- Shelf Life: 180days
![](https://www.vivo.sg/wp-content/uploads/2019/06/Path-64-copy-2.png)