Containing: 4 Components
Sablé breton
Ingredients: Sablé breton
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4.9 ozbutter
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4.9 ozsugar
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0.1 ozsea salt
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2.1 ozegg yolks
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7.1 ozflour
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0.4 ozbaking powder
Preparation: Sablé breton
Mix
Keep in the fridge until the mixture is dough consistency.
Roll the dough to 1 cm.
Cut into 18 cm discs and bake in the oven at 180°C in the rings.
Milk Chocolate Icing
Ingredients: Milk Chocolate Icing
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8.8 ozmilk
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3.5 ozglucose
Preparation: Milk Chocolate Icing
Boil
Ingredients: Milk Chocolate Icing
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0.3 ozgelatin
Preparation: Milk Chocolate Icing
Add
Ingredients: Milk Chocolate Icing
Preparation: Milk Chocolate Icing
Pour on
Stir the mix until consistency of icing.
Crystallised mint leaves
Ingredients: Crystallised mint leaves
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mint leaves
Preparation: Crystallised mint leaves
Dip
Ingredients: Crystallised mint leaves
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syrup at 30 Brix
Preparation: Crystallised mint leaves
in
Ingredients: Crystallised mint leaves
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sugar
Preparation: Crystallised mint leaves
Sprinkle with
Place the leaves on a tray and place in a 100°C oven for a few minutes, until the leaves crystallise.
Assembly
Unmould and ice the mint ganache with milk chocolate icing and place on the sablé breton disc.
Decorate with crystallised mint leaves and fine chocolate décor.
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