Ingredients
24-30
Kiwi Cream
- 250g Butter
- 200g Sugar
- 40g Glucose
- 2 Eggs
- +/-200g Bresc Kiwi & Jalapeño salsa
- 1 Lemon
Meringue Italienne
- 250g egg white
- 400g Sugar
- 150g Water
Croute (tartelette)
- 250g Butter
- 150g Sugar
- 450g flour
- 2 Eggs
Used bresc products
Ingredients
Kiwi Cream
Meringue Italienne
Croute (tartelette)
Preparation method
Kiwi cream
Bring the butter, sugar and kiwi & jalapeño salsa to the boil. When it boils add the eggs and nap. Reserve and leave to cool.
Italian foam
Beat the egg whites to a foam and when it reaches 120°C, pour in the boiled sugar in a fine thread. Leave to beat until cooled.
Tartelette
Mix all ingredients together well (chill and rest for 12h). Roll out and frost. Bake at 180°C - 8/14 min.
Tags
PS in foodservice