Cocoa sable base
Zutaten: Cocoa sable base
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220 gButter
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6 gSalz
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170 gZucker
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100 gEigelb
Zubereitung: Cocoa sable base
Mix butter, sugar, and salt. Add egg yolks.
Zutaten: Cocoa sable base
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260 gMehl
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20 gBackpulver
Zubereitung: Cocoa sable base
Sieve together flour and baking powder.
Zutaten: Cocoa sable base
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20 gKakaomasse
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60 gCallebaut® Feinste belgische dunkle Schokolade (Nr. 70-30-38-E4-U71)
Zubereitung: Cocoa sable base
Add melted chocolate in the first mix with cocoa mass, and the flour with the baking powder.
Zutaten: Cocoa sable base
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Q.S.Callebaut® Mycryo-Kakaobutter
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Q.S.Egg wash (50g eggs + 50g milk)
Zubereitung: Cocoa sable base
Sprinkle when cooked
Roll to 2 mm, Chill and bottom the tart rings and the sides. Bake at 160˚C on Silpain for 8-9min Brush with egg wash when the tart shells done and laser temperature taken is 85°C
Cocoa biscuit
Zutaten: Cocoa biscuit
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150 gEigelb
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375 gganze Eier
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300 gZucker
Zubereitung: Cocoa biscuit
Warm together
Zutaten: Cocoa biscuit
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240 gEiweiß
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120 gZucker
Zubereitung: Cocoa biscuit
Whip Egg whites and sugar till soft and fluffly
Zutaten: Cocoa biscuit
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90 gMehl
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90 gKakaopulver
Zubereitung: Cocoa biscuit
Sieve the dry ingredients. Combine both the mixes and add dry ingredients.
Bake at 180°C for 9-12mins. Allow to cool and then cut disc to place in the tart.
Raspberry jam
Zutaten: Raspberry jam
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200 gZucker
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200 gfrische Himbeeren
Zubereitung: Raspberry jam
Cook to 102°C. Leave to cool in a silicon mat cling filmed.
Pipe the raspberry jam onto the tart shell
811 cremeux
Zutaten: 811 cremeux
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177 gMilch
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233 gSahne
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39 gInvertzucker
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150 gEigelb
Zubereitung: 811 cremeux
All together in a sauce pan, cook to 85°C. Leave cool one night
Zutaten: 811 cremeux
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330 gCallebaut® Feinste belgische dunkle Schokolade 811
Zubereitung: 811 cremeux
Emulsify using a whisk
Pipe the cremeux onto the sponge layer and freeze
Chocolate cream rosace
Zutaten: Chocolate cream rosace
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110 gMilch
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425 gCallebaut® Feinste belgische dunkle Schokolade 811
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900 ghalbe Schlagsahne 35 %
Zubereitung: Chocolate cream rosace
Bring to boil. Pour over At 50°C, add semi-whipped cream.
Zutaten: Chocolate cream rosace
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red spray
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100 gCallebaut® White Chocolate Velvet
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100 gCallebaut® Kakaobutter (CB-655)
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4 Stück(e)CLR-19430
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1/2CLR-19431
Zubereitung: Chocolate cream rosace
Melt to 50°C.
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