Cocoa sable base
Ingrédients: Cocoa sable base
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220 gbeurre
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6 gsel
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170 gsucre
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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 gBaking powder
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
Préparation: 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
Ingrédients: Pistachio feuilletine
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220 gVelours au chocolat blanc Callebaut®
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270 gCallebaut® Pure Pistachio Paste (NPO-PI1-T62)
Préparation: Pistachio feuilletine
Melt and Mix Together at 40°C
Ingrédients: Pistachio feuilletine
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85 gpailleté feuilletine
Préparation: 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
Ingrédients: Velvet mousse
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70 gcrème
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1/2 gousse(s)vanille
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18 gbeurre
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18 gzeste de citron
Préparation: Velvet mousse
Bring to a boil together
Ingrédients: Velvet mousse
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124 gVelours au chocolat blanc Callebaut®
Préparation: Velvet mousse
Strain over the chocolate
Ingrédients: Velvet mousse
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154 gcrème fouettée
Préparation: 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
Ingrédients: Yellow chocolate plaque
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400 gVelours au chocolat blanc Callebaut®
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1/2CLR-19431
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Q.S.pistache en poudre
Préparation: 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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