Mittel
Menge: Approx. 24 pc. Using a 60*40 tray

Cocoa sable base

Zutaten: Cocoa sable base

  • 7.8 oz
    Butter
  • 0.2 oz
    Salz
  • 6.0 oz
    Zucker
  • 3.5 oz
    Eigelb

Zubereitung: Cocoa sable base

Mix butter, sugar, and salt. Add egg yolks.

Zutaten: Cocoa sable base

  • 9.2 oz
    Mehl
  • 0.7 oz
    Backpulver

Zubereitung: Cocoa sable base

Sieve together flour and baking powder. 

Zutaten: Cocoa sable base

  • 0.7 oz
    Kakaomasse
  • 2.1 oz
    Callebaut® 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

  • Q.S.
    Callebaut® Mycryo-Kakaobutter

Zubereitung: Cocoa sable base

Sprinkle when cooked

Cool down the dough, place in the frame size 60cm *40cm, 3mm high. Cool down and cut to rectangular size of 18cm*3cm. Freeze and place individual between silpain and cook at 170°C for 7-9min.

Pistachio feuilletine

Zutaten: Pistachio feuilletine

  • 7.8 oz
    Callebaut® White Chocolate Velvet
  • 9.5 oz
    Callebaut® Pure Pistachio Paste (NPO-PI1-T62)

Zubereitung: Pistachio feuilletine

Melt and Mix Together at 40°C

Zutaten: Pistachio feuilletine

  • 3.0 oz
    Pailletten-Feuilletine

Zubereitung: Pistachio feuilletine

Add and mix

Pour in 40 cm x 60 cm baking tray with silpat. Bake for ± 15 mins. at 180°C. Use ± 20 g per chocolate cup.

Velvet mousse

Zutaten: Velvet mousse

  • 2.5 oz
    Sahne
  • 1/2 Hülse(n)
    Vanille
  • 0.6 oz
    Butter
  • 0.6 oz
    Zitronenschale

Zubereitung: Velvet mousse

Bring to a boil together

Zutaten: Velvet mousse

  • 4.4 oz
    Callebaut® White Chocolate Velvet

Zubereitung: Velvet mousse

Strain over the chocolate

Zutaten: Velvet mousse

  • 5.4 oz
    Schlagsahne

Zubereitung: Velvet mousse

At 30˚C, fold in semi whipped cream

Place between guitar sheets and spread to 3mm high. Freeze and cut into rectangular finger of size 18cm*2.5cm. Allow to freeze before assembly. Dust sides with pistachio powder during assembly while still frozen.

Yellow chocolate plaque

Zutaten: Yellow chocolate plaque

Zubereitung: Yellow chocolate plaque

Temper and spread out very thin between guitar sheets

Cut into rectangular size of 18cm*3cm. Leave in the chocolate room to use for assembly.
Use Mona Lisa pencil to place on the individual assembled finger pastry

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