Μέτρια
Φτιάχνει: 12
I wanted to create an induglent filled cookie with an easy-to-produce yet completely innovative look. I loved using sustainably-produced Van Leer chocolate chips in this particular recipe. With a combo of Cacao Barry cacao powders and cacao nibs, this cookie is undeniably chocolatey.I wanted to create an induglent filled cookie with an easy-to-produce yet completely innovative look. I loved using sustainably-produced Van Leer chocolate chips in this particular recipe. With a combo of Cacao Barry cacao powders and cacao nibs, this cookie is undeniably chocolatey.I wanted to create an induglent filled cookie with an easy-to-produce yet completely innovative look. I loved using sust...
- Διάρκεια ζωής:
- 1 day
- Conservation:
- Room temperature
Περιέχει: 4 Συστατικά
Chocolate Ganache
Συστατικά: Chocolate Ganache
-
84 gcream
-
115 gglucose syrup
-
13 gegg yolks
-
64 gbutter
Προετοιμασία: Chocolate Ganache
- Bring the cream, cacao powder and glucose to a simmer
- Temper the egg yolks and pasterize
- Pour over the couverture and handblend
- Cool to 40C and hand blend the soft butter
Tools
- Whisk
- Thermometer
- Hand blender
- Bowl (s)
- Pot
- Rubber Spatula
Chocolate Sablé
Συστατικά: Chocolate Sablé
-
400 gbutter
-
53 gsugar
-
106 graw sugar
-
3 gsalt
-
60 gegg yolks
-
430 gpastry flour
Προετοιμασία: Chocolate Sablé
- In a robocoupe, process all the dry ingredients, minus the inclusions
- Add the egg yolks and blend
- Remove the dough from the robocoupe
- Fold in the inclusions
- Roll to 10mm thick and refrigerate
Tools
- Parchment paper
- Rolling pin
- Rubber Spatula
- Robot Coupe
Cacao nibs tuile
Συστατικά: Cacao nibs tuile
-
40 gWhole milk
-
40 gglucose syrup
-
100 gbutter
-
120 gsugar
-
2 gNH pectin
Προετοιμασία: Cacao nibs tuile
- Bring the milk, glucose syrup, sugar and butter to 40C
- Add the pectin, cacao powder and boil
- Fold in the cacao nibs
- Spread ontop a silpat and bake for 14m at 180C
- Cut 60mm circles
Tools
- Whisk
- Silpat
- Spatula(s)
- Pot
- Rubber Spatula
- Cookie cutter
Assembly
- Using 75mm rings, cut the sablé dough and bake at 165C for 20 min
- Once baked, press the center to create a cavity
- Once cooled, fill the cavities with the ganache
- Top with the tuile
- Decorate with a stamp
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