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Profiterole Tartlet

Jean-Thomas Schneider

By Jean-Thomas Schneider

Ingredients

EXTRA TASTE INCORPORATION BUTTER
EXTRA TASTE INCORPORATION BUTTER

760g

SIGNATURE WHIPPING CREAM 35.1%
SIGNATURE WHIPPING CREAM 35.1%

678g

Cacao chantilly cream

  • 1 - Candia Professional Whipping Cream 200g
  • 2 - Dextrose 20g
  • 3 - Cacao powder 20% fat 20g

Craquelin

  • 1 - Unrefined cane sugar 445g
  • 2 - Candia Professional Extra Taste Butter 360g
  • 3 - Strong white flour (type 45) 445g
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