Cocoa sable base
Ingrédients: Cocoa sable base
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220 gbeurre
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6 gsel
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170 gSugar
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100 gjaunes d'oeufs
Préparation: Cocoa sable base
Mix butter, sugar, and salt. Add egg yolks.
Ingrédients: Cocoa sable base
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260 gfarine
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20 glevure
Préparation: Cocoa sable base
Sieve together flour and baking powder.
Ingrédients: Cocoa sable base
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20 gpâte de cacao
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60 gChocolat noir belge Callebaut® Finest (N° 70-30-38-E4-U71)
Préparation: Cocoa sable base
Add melted chocolate in the first mix with cocoa mass, and the flour with the baking powder.
Ingrédients: Cocoa sable base
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Q.S.Beurre de cacao Callebaut® Mycryo
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Q.S.Egg wash (50g eggs + 50g milk)
Préparation: Cocoa sable base
Sprinkle when cooked
Roll to 2 mm, Chill and bottom the tart rings and the sides. Bake at 160˚C on Silpain for 8-9min Brush with egg wash when the tart shells done and laser temperature taken is 85°C
Cocoa biscuit
Ingrédients: Cocoa biscuit
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150 gjaunes d'oeufs
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375 gœufs entiers
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300 gSugar
Préparation: Cocoa biscuit
Warm together
Ingrédients: Cocoa biscuit
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240 gblanc d'oeuf
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120 gsugar
Préparation: Cocoa biscuit
Whip Egg whites and sugar till soft and fluffly
Ingrédients: Cocoa biscuit
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90 gfarine
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90 gpoudre de cacao
Préparation: Cocoa biscuit
Sieve the dry ingredients. Combine both the mixes and add dry ingredients.
Bake at 180°C for 9-12mins. Allow to cool and then cut disc to place in the tart.
Raspberry jam
Ingrédients: Raspberry jam
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200 gSugar
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200 gframboises fraîches
Préparation: Raspberry jam
Cook to 102°C. Leave to cool in a silicon mat cling filmed.
Pipe the raspberry jam onto the tart shell
811 cremeux
Ingrédients: 811 cremeux
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177 glait
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233 gcrème
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39 gsucre inverti
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150 gjaunes d'oeufs
Préparation: 811 cremeux
All together in a sauce pan, cook to 85°C. Leave cool one night
Ingrédients: 811 cremeux
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330 gCallebaut® Finest Chocolat noir belge 811
Préparation: 811 cremeux
Emulsify using a whisk
Pipe the cremeux onto the sponge layer and freeze
Chocolate cream rosace
Ingrédients: Chocolate cream rosace
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110 glait
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425 gCallebaut® Finest Chocolat noir belge 811
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900 gdemi crème fouettée 35%
Préparation: Chocolate cream rosace
Bring to boil. Pour over At 50°C, add semi-whipped cream.
Ingrédients: Chocolate cream rosace
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red spray
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100 gVelours au chocolat blanc Callebaut®
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100 gBeurre de cacao Callebaut® (CB-655)
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4 pièce(s)CLR-19430
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1/2CLR-19431
Préparation: Chocolate cream rosace
Melt to 50°C.
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