Strawberry Profiteroles Tart
Ingredients
Part Acabamento
Part Montagem
Part Preparo
Process
01. Using a rolling pin, roll out the Base Para Torta Doce Pronta to achieve a thickness of approximately 5 mm.
02. Line the tartlet pans (6 cm diameter x 1.5 cm height).
03. Bake at 180°C for approximately 15 minutes in a cake oven.
04. Cool down. Unmold. Set aside.
05. Place the Zeelandia Bomba and oil in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a paste forms. Use a paddle attachment.
06. Gradually add the eggs and water, mixing on low speed (speed 1) for approximately 1 minute or until homogeneous.
07. Beat on high speed (speed 2) for approximately 5 minutes or until the dough is smooth.
08. Using a piping bag with a plain tip, pipe the dough into approximately 1 cm diameter portions (mini-carolinas) onto previously greased flat baking trays.
09. Bake at 190°C for approximately 15 minutes in a cake oven.
10. Cool down. Set aside.
ASSEMBLY
01. Using a piping bag with a plain tip, apply the Strawberry Filling in the center of each reserved tartlet.
02. Using a piping bag with a plain tip, apply the Cremulzin to each reserved mini-carolina.
03. Place 5 mini-carolinas on top of each filled tartlet.
04. Set aside.
FINISHING
01. Heat the Chocolatier ChocoNut and the Chocolatier ChocoBlanc separately in a bain-marie or microwave until reaching the desired consistency.
02. Using a piping bag, spread the Chocolatier ChocoNut over the surface of each profiteroles tart.
03. Using a piping bag, drizzle the surface with Chocolatier ChocoBlanc.
04. Melt the milk chocolate according to the instructions on the package.
05. Create chocolate swirls for decoration as desired.
Tips
- Alternative baking:
* Turbo Oven: 150 °C for approximately 15 minutes.
Mini-carolinas
- Alternative baking:
* Turbo Oven: 150 °C for approximately 12 minutes.
- The milk chocolate can be substituted with semi-sweet chocolate or white chocolate.
Yield
56 Units of 75 g
Equipment
Oven , Mixer , Stove , Rolling Pin , Piping Bag , Pot , Paddle Attachment , Scale , Flat Baking Trays , Plain Tip , Tartlet Molds , Microwave
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 222 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 19 | % VD (*) |
| Aç adicionados (g) | 18 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 8.8 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0.7 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 41 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Strawberry Profiteroles Tart
Ingredients
Part Preparo
How to make it
PREPARATION
01. Using a rolling pin, roll out the Base Para Torta Doce Pronta to achieve a thickness of approximately 5 mm.
02. Line the tartlet pans (6 cm diameter x 1.5 cm height).
03. Bake at 180°C for approximately 15 minutes in a cake oven.
04. Cool down. Unmold. Set aside.
05. Place the Zeelandia Bomba and oil in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a paste forms. Use a paddle attachment.
06. Gradually add the eggs and water, mixing on low speed (speed 1) for approximately 1 minute or until homogeneous.
07. Beat on high speed (speed 2) for approximately 5 minutes or until the dough is smooth.
08. Using a piping bag with a plain tip, pipe the dough into approximately 1 cm diameter portions (mini-carolinas) onto previously greased flat baking trays.
09. Bake at 190°C for approximately 15 minutes in a cake oven.
10. Cool down. Set aside.
ASSEMBLY
01. Using a piping bag with a plain tip, apply the Strawberry Filling in the center of each reserved tartlet.
02. Using a piping bag with a plain tip, apply the Cremulzin to each reserved mini-carolina.
03. Place 5 mini-carolinas on top of each filled tartlet.
04. Set aside.
FINISHING
01. Heat the Chocolatier ChocoNut and the Chocolatier ChocoBlanc separately in a bain-marie or microwave until reaching the desired consistency.
02. Using a piping bag, spread the Chocolatier ChocoNut over the surface of each profiteroles tart.
03. Using a piping bag, drizzle the surface with Chocolatier ChocoBlanc.
04. Melt the milk chocolate according to the instructions on the package.
05. Create chocolate swirls for decoration as desired.
Tips
- Alternative baking:
* Turbo Oven: 150 °C for approximately 15 minutes.
Mini-carolinas
- Alternative baking:
* Turbo Oven: 150 °C for approximately 12 minutes.
- The milk chocolate can be substituted with semi-sweet chocolate or white chocolate.
Yield
56 Units of 75 g
Equipment
Oven , Mixer , Stove , Rolling Pin , Piping Bag , Pot , Paddle Attachment , Scale , Flat Baking Trays , Plain Tip , Tartlet Molds , Microwave
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 222 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 19 | % VD (*) |
| Aç adicionados (g) | 18 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 8.8 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0.7 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 41 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.