- To make and how to work with classic for tarts sable dough (pate sable)
- To cook creamy caramel Toffee
- To caramelize nuts properly
- To prepare mascarpone creme
- To cook and how to work with caramel glaze
- To prepare reconstructed merengue
The lesson on “Pecan-Toffee tartlet” (Subtitles)
The lesson on making tartlet with caramel and pecan nut.
You will learn
Author
Vera Nikandrova
Degreed international consultant on Pastry Art. Attended classes by Maria Selyanina, Xavier Barriga, Yann Duch, Javier Guillen, Frank Haasnoot, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung.
Course/lesson composition
The lesson on “Pecan-Toffee tartlet”
47:02
Making sable dough
00:40
Caramelizing pecan nut
06:16
Mascarpone-coffee creme
10:41
Caramel glaze
15:44
Molding sable dough
20:58
Reconstructed merengue
25:30
Tartlets baking
32:40
Creme-caramel “Toffee”
34:10
Final assembling and decoration
38:32
Description
This dessert will become a hit in any pastry shop. Pecan and caramel is a win-win combination, and a number of several textures helps to deliver the whole spectrum of tastes. The lesson includes 6 recipes and a great number of basic techniques, which are necessary for every pastry cook.
What says our students
Как всегда все очень доступно! А сам десерт, ммм!!!!!!
Замечательная Вера! Спасибо за возможность учиться у суперпрофессионала!
Замечательный шеф и татрталетка выше всех похвал
What is necessary
Inventory
- Mixer
- Spatula
- Silicone spatula
- Molds for tartlets d 7cm
- Silicone mat
- Piping bag
Ingredients
- Butter
- Salt
- Almond powder
- Eggs
- Flour
- Vanilla bean
- Pecan nut
- Sugar
- Pectin
- Glucose
- Cream 33-35%
- Gelatin
- White chocolate
- Mascarpone
The lesson on “Pecan-Toffee tartlet” (Subtitles)
- Duration: 47:02
- Level: Medium-High
Present this course?