Cocoa sable base

配料: Cocoa sable base

  • 220 g
    黄油
  • 6 g
  • 170 g
  • 100 g
    蛋黄

准备工作: Cocoa sable base

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

配料: Cocoa sable base

  • 260 g
    面粉
  • 20 g
    发酵粉

准备工作: Cocoa sable base

Sieve together flour and baking powder. 

配料: Cocoa sable base

  • 20 g
    可可液块
  • 60 g
    Callebaut® 优质比利时黑巧克力(编号 70-30-38-E4-U71)

准备工作: Cocoa sable base

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

配料: Cocoa sable base

  • 数量
    Callebaut® Mycryo 可可脂
  • 数量
    Egg wash (50g eggs + 50g milk)

准备工作: 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

配料: Cocoa biscuit

  • 150 g
    蛋黄
  • 375 g
    全蛋
  • 300 g

准备工作: Cocoa biscuit

Warm together

配料: Cocoa biscuit

  • 240 g
    蛋白
  • 120 g

准备工作: Cocoa biscuit

Whip Egg whites and sugar till soft and fluffly

配料: Cocoa biscuit

  • 90 g
    面粉
  • 90 g
    可可粉

准备工作: 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

配料: Raspberry jam

  • 200 g
  • 200 g
    新鲜覆盆子

准备工作: 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

配料: 811 cremeux

  • 177 g
    牛奶
  • 233 g
    奶油
  • 39 g
    转化糖
  • 150 g
    蛋黄

准备工作: 811 cremeux

All together in a sauce pan, cook to 85°C. Leave cool one night

配料: 811 cremeux

  • 330 g
    Callebaut® 优质比利时黑巧克力 811

准备工作: 811 cremeux

Emulsify using a whisk

Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

配料: Chocolate cream rosace

  • 110 g
    牛奶
  • 425 g
    Callebaut® 优质比利时黑巧克力 811
  • 900 g
    半份鲜奶油 35%

准备工作: Chocolate cream rosace

Bring to boil. Pour over At 50°C, add semi-whipped cream.

配料: Chocolate cream rosace

  • red spray
  • 100 g
    Callebaut® 白巧克力丝绒
  • 100 g
    Callebaut® 可可脂 (CB-655)
  • 4 块
    CLR-19430
  • 1/2
    CLR-19431

准备工作: Chocolate cream rosace

Melt to 50°C.

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