Cocoa sable base
配料: Cocoa sable base
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220 g黄油
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6 g盐
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170 g糖
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100 g蛋黄
准备工作: Cocoa sable base
Mix butter, sugar, and salt. Add egg yolks.
配料: Cocoa sable base
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260 g面粉
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20 g发酵粉
准备工作: Cocoa sable base
Sieve together flour and baking powder.
配料: Cocoa sable base
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20 g可可液块
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60 gCallebaut® 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
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数量Callebaut® Mycryo 可可脂
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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
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150 g蛋黄
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375 g全蛋
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300 g糖
准备工作: Cocoa biscuit
Warm together
配料: Cocoa biscuit
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240 g蛋白
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120 g糖
准备工作: Cocoa biscuit
Whip Egg whites and sugar till soft and fluffly
配料: Cocoa biscuit
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90 g面粉
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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
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200 g糖
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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
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177 g牛奶
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233 g奶油
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39 g转化糖
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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
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330 gCallebaut® 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
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110 g牛奶
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425 gCallebaut® 优质比利时黑巧克力 811
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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
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red spray
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100 gCallebaut® 白巧克力丝绒
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100 gCallebaut® 可可脂 (CB-655)
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4 块CLR-19430
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1/2CLR-19431
准备工作: Chocolate cream rosace
Melt to 50°C.
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