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Quick & easy (production)
This tart is creamy and crunchy at the same time with intensive chocolate flavor and amazing texture.This tart is creamy and crunchy at the same time with intensive chocolate flavor and amazing texture.
- Shelf life:
- 3 days
- Conservation:
- +4°C
Cocoa sweet dought
Ingredients: Cocoa sweet dought
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260 gButter softened
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180 gicing sugar
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360 gflour
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80 ghazelnut powder
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40 gcorn starch
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4 gsalt
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100 geggs
Preparation: Cocoa sweet dought
1. Mix softened butter with icing sugar.
2. Add half of the dry items.
3. Add the whole eggs and mix.
4. Add the second part of dry items and mix.
5. Give it a rest of 12 hours in the fridge.
6. Spread the dough at 3mm and cut a disc of 7.5 cm diameter and in a strip of 2 cm height and 24 cm length.
7. Put into a pie ring 8cm in diameter.
8. Bake in the ventilated oven for 12 to 14 minutes at 175°C.
Praliné Feuilletine
Ingredients: Praliné Feuilletine
Preparation: Praliné Feuilletine
1. Melt the milk chocolate at 45°C.
2. Add the pure almond paste and mix well.
3. Add the paillette feuilletine and spread it into the tart shell.
Hazelnut Soft Biscuit
Ingredients: Hazelnut Soft Biscuit
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240 gsugar
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24 geggs
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130 gPRN-PIE502BY
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240 geggs
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110 gsugar
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120 gflour
Preparation: Hazelnut Soft Biscuit
1. Whip the egg yolks with sugar #1.
2. Add the praline hazelnut and the pure hazelnut paste.
3. Separetly whip the egg whites with the sugar #2.
4. Mix together and add the flour.
5. Spread on one tray 40 x 60 cm and bake in the ventilated oven at 180°C for 12 to 15 minutes.
Tanzanie 75% Cremeux
Ingredients: Tanzanie 75% Cremeux
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328 gmilk (full fat)
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79 gCream 35 %
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94 gEgg yolk
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39 gsugar
Preparation: Tanzanie 75% Cremeux
1. Mix milk with cream, egg yolks and sugar.
2. Cook it at 82°C.
3. Pour over dark chocolate and mix well using a hand blender.
Lactee Superieur Mousse
Ingredients: Lactee Superieur Mousse
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200 gMilk full fat
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50 gCream 35 %
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50 gEgg yolk
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25 gsugar
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430 gwhipped cream 35% fat
Preparation: Lactee Superieur Mousse
1. Make Custard Sauce with milk, cream, egg yolks and sugar.
2. Pour over the milk chocolate and mix well using a hand blender.
3. At 26-28°C, add the whipped cream.
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