Strudel Tartlet
Strudel Tartlet — an IRCA recipe in 6 components, makes 50 tartlets. Uses Nocciolata Hazelnut Cream (IRCA) 5 kg, Bianca.
- baking temperature (shortcrust, first stage)
- 170 °C
- baking time (shortcrust, first stage)
- 5 min
- baking temperature (shortcrust, second stage)
- 160 °C
- baking time (shortcrust, second stage)
- 10-13 min
- heating temperature (cremoux topper)
- 40 °C
Ingredients
Hazelnut shortcrust
| Ingredient | Quantity |
|---|---|
| TOP Frolla | 1400 g |
| Unsalted butter 82% fat | 375 g |
| Eggs | 225 g |
| Delinoisette | 300 g |
Crunchy waterproof layer
| Ingredient | Quantity |
|---|---|
| Pralin Delicrisp Classic | as needed |
Malaga cream
| Ingredient | Quantity |
|---|---|
| Milk 3.5% fat | 500 g |
| Sucrose | 150 g |
| Sovrana | 40 g |
| Egg yolks | 50 g |
| Joypaste Malaga | 45 g |
Cremoux topper
| Ingredient | Quantity |
|---|---|
| Nocciolata Hazelnut Cream (IRCA) 5 kg, Bianca | as needed |
| Cinnamon powder | as needed |
Final composition
| Ingredient | Quantity |
|---|---|
| Fruttidor Mela | as needed |
Decoration
| Ingredient | Quantity |
|---|---|
| Dobla Chocolate Cinnamon | |
| Star anise | |
| Raisins |
Method
- Hazelnut shortcrust
Beat all the ingredients in a planetary mixer with the paddle attachment.
- Hazelnut shortcrust
Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 3 millimeters, then place in the refrigerator to rest.
- Hazelnut shortcrust
Line the micro-perforated molds for single-portion tartlets, 7 cm in diameter.
- Hazelnut shortcrust
Bake at about 170°C in a fan oven for the first 5 minutes, then lower to 160°C for another 10-13 minutes with the valve open.
- Crunchy waterproof layer
With the help of a small spatula or a brush, spread a thin layer of PRALIN DELICRISP to cover the entire internal surface of the tart.
- Malaga cream
Mix 100 grams of milk with the yolks and SOVRANA with a whisk.
- Malaga cream
Meanwhile, boil the remaining milk with the sugar and the JOYPASTE MALAGA.
- Malaga cream
Add the mixture and bring to a boil again.
- Cremoux topper
Gently heat the NOCCIOLATA BIANCA in the microwave up to 40°C, stirring constantly.
- Cremoux topper
Add the cinnamon powder, mix and pour into the dome-shaped silicone molds, maximum height 2 cm, and put in a blast chiller until completely hardened.
- Decoration
Decorate with DOBLA CHOCOLATE CINNAMON, STAR ANICE and raisins.
- Final composition
Fill the tartlet with two equal layers, one of Malaga cream and one of FRUTTIDOR MELA.
- Final composition
Unmold the cremoux topper and place it on the surface of the tart.
- Final composition
Decorate with DOBLA CHOCOLATE CINNAMON, STAR ANICE, and raisins.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.