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Tarte Tropéienne revisitée aux fruits d'été
Une version estivale de la fameuse tarte tropéienne, avec une brioche moelleuse, une crème diplomate légère et des abricots et pêches rôtis au romarin. Idéale pour un dessert d'été élégant.
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Cost Breakdown
Critical Success Points
- • Dissolution de la levure dans le lait tiède
- • Incorporation du beurre pour obtenir une pâte lisse
- • Première levée de la pâte à brioche
- • Rôtissage des fruits à 180 °C
- • Cuisson de la brioche jusqu'à dorure parfaite
- • Incorporation de la gélatine sans grumeaux
- • Montage de la chantilly bien ferme
- • Assemblage final sans casser la brioche
Safety Warnings
- • Manipuler le four chaud (180 °C) avec précaution.
- • Le lait chaud peut causer des brûlures ; le verser lentement.
- • La gélatine doit être manipulée avec les mains propres pour éviter la contamination.
- • Utiliser le couteau avec attention lors de la découpe de la brioche.
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