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 gBaking powder
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
准备工作: 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
配料: Pistachio feuilletine
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220 gCallebaut® 白巧克力丝绒
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270 gCallebaut® Pure Pistachio Paste (NPO-PI1-T62)
准备工作: Pistachio feuilletine
Melt and Mix Together at 40°C
配料: Pistachio feuilletine
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85 g帕莱特薄饼
准备工作: 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
配料: Velvet mousse
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70 g奶油
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1/2 荚香草
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18 g黄油
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18 g柠檬皮
准备工作: Velvet mousse
Bring to a boil together
配料: Velvet mousse
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124 gCallebaut® 白巧克力丝绒
准备工作: Velvet mousse
Strain over the chocolate
配料: Velvet mousse
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154 g鲜奶油
准备工作: 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
配料: Yellow chocolate plaque
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400 gCallebaut® 白巧克力丝绒
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1/2CLR-19431
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数量开心果粉
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1CHD-PC-19940E0
准备工作: 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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