Medio
Se obtiene: Approx. 24 pc. Using a 60*40 tray

Cocoa sable base

Ingredientes: Cocoa sable base

  • 220 g
    mantequilla
  • 6 g
    sal
  • 170 g
    azúcar
  • 100 g
    yemas de huevo

Preparación: Cocoa sable base

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

Ingredientes: Cocoa sable base

  • 260 g
    harina
  • 20 g
    Baking powder

Preparación: Cocoa sable base

Sieve together flour and baking powder. 

Ingredientes: Cocoa sable base

  • 20 g
    masa de cacao
  • 60 g
    Callebaut® Finest Chocolate Negro Belga (N° 70-30-38-E4-U71)

Preparación: Cocoa sable base

Add melted chocolate in the first mix with cocoa mass, and the flour with the baking powder.

Ingredientes: Cocoa sable base

  • Q.S.
    Manteca de cacao Callebaut® Mycryo

Preparación: 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

Ingredientes: Pistachio feuilletine

  • 220 g
    Terciopelo de chocolate blanco Callebaut®
  • 270 g
    Callebaut® Pure Pistachio Paste (NPO-PI1-T62)

Preparación: Pistachio feuilletine

Melt and Mix Together at 40°C

Ingredientes: Pistachio feuilletine

  • 85 g
    pailleté feuilletine

Preparación: 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

Ingredientes: Velvet mousse

  • 70 g
    nata
  • 1/2 vaina(s)
    vainilla
  • 18 g
    mantequilla
  • 18 g
    ralladura de limón

Preparación: Velvet mousse

Bring to a boil together

Ingredientes: Velvet mousse

  • 124 g
    Terciopelo de chocolate blanco Callebaut®

Preparación: Velvet mousse

Strain over the chocolate

Ingredientes: Velvet mousse

  • 154 g
    nata montada

Preparación: 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

Ingredientes: Yellow chocolate plaque

  • 400 g
    Terciopelo de chocolate blanco Callebaut®
  • 1/2
    CLR-19431
  • Q.S.
    pistacho en polvo
  • 1
    CHD-PC-19940E0

Preparación: 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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