Tartlet with Ganache and Fruit Jelly
White ganache is deposited in a tartlet shell and finished with fruit jelly for color.
White ganache prevents the tartlet shell from absorbing moisture, allowing the two textures of juicy fruit jelly and crispy tartlet to harmonize and accentuate each other.
① Dividing the tartlet batter (System Depoly Tart Molding Machine)
② Forming by heat press (System Depoly Tart Molding Machine)
③ Baking (Tunnel Oven)
⑤ Depositing the white ganache (System Depoly)
- 31g (tartlet batter: 18g, white ganache: 3g)
- [Tartlet batter]
cake flour, bread flour, compound margarine, superfine sugar, unsalted butter, whole egg, vanilla
white chocolate, fresh cream, starch syrup, vanilla
＜イチゴゼリー＞ Strawberry jelly: strawberry puree, starch syrup, granulated sugar, water, lemon juice, agar, gelling agent, red food coloring
＜オレンジゼリー＞ Orange jelly: orange puree, starch syrup, granulated sugar, water, lemon juice, agar, gelling agent, yellow food coloring
＜ブルーベリーゼリー＞Blueberry jelly: blueberry puree, starch syrup, granulated sugar, water, lemon juice, agar, gelling agent
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.View the Trial Version (PDF)