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Antonio Bachour’s chocolate caramel tart: ingredient amounts and assembly
Hello,
(1) According to my experience the amounts listed fort the sable dough should be sufficient for about 2X24cm rings, and not 3X6cm as instructed. What about the rest of the recipe? is it it for 3X6cm (doesn’t seem so to me)? or in the same proportion as the sable dough?
(2) Please note the method in the film is different than the method in the pdf. In the pdf all layers are prepared in advance then assembled, in the film – one at a time. Also – the caramel is a layer in the film but in a cavity in the pdf. which should I follow? it is confusing..
Thank you for clarifying this! -
3 Replies
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Hi Shirley.
Hello, welcome to the Scoolinary community, and thank you for your questions.
Regarding the amount of sablé dough and caramel, I have forwarded these questions to the content team so they can review the material.
I’m not entirely sure I understand your second question about the “layers,” but if you’re referring to how the video shows the preparations step by step and then shows them already ready for assembling the desserts, it’s because preparing multiple recipes takes a lot of recording time. That’s why a mise en place is done beforehand to streamline the process and then show the steps and the final product.
In the written recipes, you can read the step-by-step instructions along with the time each step takes.
I’ll get back to you as soon as I have news from the content team.
Best regards.
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Dear Susan,
Thank you for your prompt reply and looking forward to hearing about the amounts from the content team.
Shirley
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Hi Shirley.
Yes, I’m waiting for a response from the team. It might take a few days since the content team works from Monday to Friday. So today, Monday, they’re back online. If I receive any updates or messages from them, I’ll get back in touch with you.
Best regards.
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