Cocoa sable base
Zutaten: Cocoa sable base
-
7.8 ozButter
-
0.2 ozSalz
-
6.0 ozZucker
-
3.5 ozEigelb
Zubereitung: Cocoa sable base
Mix butter, sugar, and salt. Add egg yolks.
Zutaten: Cocoa sable base
-
9.2 ozMehl
-
0.7 ozBackpulver
Zubereitung: Cocoa sable base
Sieve together flour and baking powder.
Zutaten: Cocoa sable base
-
0.7 ozKakaomasse
-
2.1 ozCallebaut® 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 ozCallebaut® White Chocolate Velvet
-
9.5 ozCallebaut® Pure Pistachio Paste (NPO-PI1-T62)
Zubereitung: Pistachio feuilletine
Melt and Mix Together at 40°C
Zutaten: Pistachio feuilletine
-
3.0 ozPailletten-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 ozSahne
-
1/2 Hülse(n)Vanille
-
0.6 ozButter
-
0.6 ozZitronenschale
Zubereitung: Velvet mousse
Bring to a boil together
Zutaten: Velvet mousse
-
4.4 ozCallebaut® White Chocolate Velvet
Zubereitung: Velvet mousse
Strain over the chocolate
Zutaten: Velvet mousse
-
5.4 ozSchlagsahne
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
-
14.1 ozCallebaut® White Chocolate Velvet
-
1/2CLR-19431
-
Q.S.Pistazienpulver
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
![](/themes/custom/cacom/assets/img/content/banners/banner-background-2.jpg)
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments