Lako

Makes : 25 tartelettes

Good to go
Good for freezing

Savor the richness of cocoa paired with the freshness of cherry puree secured in every bite.

Savor the richness of cocoa paired with the freshness of cherry puree secured in every bite.

rok trajanja:: 3 days
Conservation:: +3 Celsius

Containing: 5 Components

Napišite komentar Sačuvajte

300 g

Egg whites
270 g

sugar
200 g

Egg yolks
90 g

CP

Whip the egg whites and sugar to a peak form.
Then mix the egg yolks with meringue.
Finally add and mix the cacao powder.
Bake at 160°C for 12 minutes.
Tray 60cm x 40cm.

280 g

Cherry purée
1 piece(s)

Tonka beans
235 g

Cherry purée
150 g

sugar
8 g

pectin NH
300 g

Frozen cherries
10 g

lime puree
1,5 g

Gelatin powder 200 bloom
9 g

water

In a saucepan add the cherry puree and with a microplan make tonka zest and add.
Boil at low heat to reduce the purée to 235 g.
Prepare the gelatin mass and keep aside.
Mix sugar and pectin and add to the saucepan while mixing vigorously.
Add the frozen cherries and bring back to a boil.
Remove from the heat and add the lime and gelatin mass.
Pour in a frame 30 x 15 x 0.5cm and freeze.
Cut in triangular shapes from the ring.
Place the compote above the sponge.

135 g

Cream
135 g

milk
135 g

Egg yolks
260 g

Callebaut Dark Chocolate - 70-30-38 - 5kg Block
2 g

Gelatin
12 g

water
80 g

Egg whites
90 g

sugar
25 g

water
240 g

whipping cream

Prepare the gelatin mass. In a saucepan add cream, milk and egg yolks.
Cook to 85°C.
Cool the mixture down for a while and pour the chocolate and gelatin mass.
Mix using an emulsifying blender.
Keep aside until you prepare the meringue.
Use it at 35°C.
Start whipping the egg whites at medium speed.
Make a syrup at 118°C.
Pour theegg whites and whip until they cool down.
Semi-whipped cream.
Incorporate the meringue first with the base at 35°C.
Then the semi whipped cream.
Pipe approximately 40 g into the rings.

300 g

sugar
300 g

Glucose syrop
150 g

water
200 g

sweetened condensed milk
60 g

Gelatin powder 200 bloom
130 g

water
200 g

Callebaut Dark Chocolate - 70-30-38 - 5kg Block
8 g

Ibc Power Flowers Classic Red - Food Colorants - 500gr

Prepare the gelatine mass.
In a saucepan add the first group of ingredients.
Bring to 104°C.
Remove from heat and add condensed milk and gelatine mass and mix.
Then pour the chocolate and blend.
Allow to rest overnight.
Use at 31°C to 28°C.

150 g

Butter
1 piece(s)

Vanilla
25 g

CP
75 g

Icing sugar
1 g

salt
25 g

ground almonds
250 g

Flour GF
5 g

Baking powder
68 g

Egg

In a mixer soften the butter and vanilla.
Mix the dry ingredients together until they become crumbly in texture and when by pressing into your hand should stick together.
Finally add the eggs and mix until you form a dough.
Sheet the dough between guitar sheets 2-3 mm.
Allow it to rest for a couple of hours before baking.
Place the dough between perforated silpat.
Bake for 15 minutes at 160°C. Makes 16 pieces.