Citrus Pink Pomelo Tart - Candia Professional

Ingredients

Gourmet Butter 82%

SIGNATURE WHIPPING CREAM 35.1%

Shortbread

white flour 200gr
Candia Professional Signature Gourmet Butter 100gr
icing sugar 80gr
egg (55gr) 1pc
yolk 20gr
salt 1gr
Total 401gr

Almond Cream

Almond flour 50gr
Candia Professional Signature Gourmet Butter 50 gr
whole eggs 50 gr
Sugar 50 gr
Flour 10 gr
Lemon zest 1
Total 210gr

Lemon Lime Cremeux

Lemon puree 200 gr
Lime Puree 100 gr
Candia Professional Signature Gourmet Butter 360 gr
Sugar 540 gr
Eggs 540 gr
of Corn Starch 24 gr
Gelatin mass 10gr
Total 1774gr

Chantilly Cream

Candia Professional Signature Whipping Cream 35% 500gr
icing sugar 40gr
vanilla Sticks 1

Step1

Lemon Lime Cremeux

In a pan, pre heat the puree, add the mix egg, sugar and corn starch into it and cook at 82 degrees Celsius. Pour into a cold bowl and at 38Degrees add the butter and mix well with a blender. Keep overnight in fridge before usage.

Step2

Chantilly Cream

Deco: Fresh Lemon Zest + Fresh Pink Pomelo + Thyme leaves

A complete range of technical French cream, butter and cream cheese

Reliability and high-quality are what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !

Gourmet Butter 82%

Candia Professional Signature Gourmet Butter is the perfect reliable daily tool, providing a singular dairy taste and a soft and non-breaking texture, throughout the year.
Ingredients: Cream (milk), cultures

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SIGNATURE WHIPPING CREAM 35.1%

Specially designed to highly perform when whipped, Candia Professional Signature Whipping Cream 35,1% is perfect for pastry Chefs.
Ingredients: Cream (milk), stabilizer: carrageenan.

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