Taste & Flavors

  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books

Tartlette Manjari

by Rita Nohra April 11, 2019
DESSERT

TARTLETTE MANJARI

BY PASTRY CHEF INSTRUCTOR GLENN NOEL
ECOLE VALRHONA
Serves 1 | Prep/cooking 45 mins
INGREDIENTS
  • 740g Cream 35% fat
  • 120g Inverted sugar
  • 630g Manjari 64% Couverture
  • 420 g P125 Coeur De Guanaja
  • 760 g Butter
  • 320 g Eggs
  • 1500 g Flour 55
  • 570 g Icing sugar
  • 190 g Ground almonds SOSA
  • 13 g  Salt
PREPARATION

1. Heat the milk and the inverted sugar.

2. Slowly pour this mixture over the melted fruit couverture.

3. Immediately mix using an electric mixer to make a perfect emulsion. Set aside.

4. Mix the P125 Coeur de Guanaja melted to 35°C with the softened butter.

5. Add the eggs one by one. Add the flour, icing sugar, almond powder and salt. Mix on the slowest speed to form the dough.

6. Roll our between guitar sheets. Bake at150°C.

7. Make the Pate Sable P125 and roll out to 2.5 mm. Chill in the fridge then cut out circles of 35mm. Cook at 150°C for 12-15 minutes.

8. Temper the Manajari and spread between 2 Guitar sheets. When the couverture starts to crytalise cut out discs of 35mm.

9. Make the entremet Ganache, leave to crystalise at 16°C. Once semi-crsytalised pipe 5-10g on the sable, Place a disc of Manjari on top, pipe 5-10g of ganache and finish with another disc of Manjari.

ButterChef Glenn NoelCream 35% FatdessertEcole ValrhonaeggsFlour 55Ground almonds SOSAIcing SugarInverted SugarManjari 64% CouvertureP125 Coeur de Guanaja
0 FacebookTwitterPinterestEmail

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

Keep in touch

Facebook Twitter Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

About Us

A gastronomy & lifestyle publication & online platform that unwraps the latest concepts, recipes & places to eat & drink

Promotion Image
Promotion Image
Promotion Image

OUR PUBLICATIONS

Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

  • Facebook
  • Twitter
  • Instagram
Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more
  • Contact Us
  • Magazines

@2022 - All Right Reserved. Designed and Developed by Borninteractive


Back To Top
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books