Medium

Cocoa sable base

Ingredients: Cocoa sable base

  • 220 g
    Butter
  • 6 g
    Salz
  • 170 g
    Zucker
  • 100 g
    Eigelb

Preparation: Cocoa sable base

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

Ingredients: Cocoa sable base

  • 260 g
    Mehl
  • 20 g
    Backpulver

Preparation: Cocoa sable base

Sieve together flour and baking powder. 

Ingredients: Cocoa sable base

Preparation: Cocoa sable base

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

Ingredients: Cocoa sable base

  • ausreichende Menge
    Callebaut® Mycryo cocoa butter
  • ausreichende Menge
    Egg wash (50g eggs + 50g milk)

Preparation: 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

Ingredients: Cocoa biscuit

  • 150 g
    Eigelb
  • 375 g
    ganze Eier
  • 300 g
    Zucker

Preparation: Cocoa biscuit

Warm together

Ingredients: Cocoa biscuit

  • 240 g
    Eiklar
  • 120 g
    Zucker

Preparation: Cocoa biscuit

Whip Egg whites and sugar till soft and fluffly

Ingredients: Cocoa biscuit

  • 90 g
    Mehl
  • 90 g
    Kakaopulver

Preparation: 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

Ingredients: Raspberry jam

  • 200 g
    Zucker
  • 200 g
    frische Himbeeren

Preparation: 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

Ingredients: 811 cremeux

  • 177 g
    Milch
  • 233 g
    Sahne
  • 39 g
    Invertzucker
  • 150 g
    Eigelb

Preparation: 811 cremeux

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

Preparation: 811 cremeux

Emulsify using a whisk

Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

Ingredients: Chocolate cream rosace

Preparation: Chocolate cream rosace

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

Ingredients: Chocolate cream rosace

Preparation: Chocolate cream rosace

Melt to 50°C.

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