Choco-tartelette
(Created by: alexandre Bourdeaux, Technical advisor Callebaut® at the Chocolate academy in Belgium)
New
Tartelette
| Ingredients | Preparation |
|---|---|
|
900 g
flour
100 g cocoa powder Callebaut® CP 6 g salt 600 g butter (diced) |
Mix and briefly knead. |
|
250 g
icing sugar
70 g eggs |
Mix in. |
| Leave to rest in the fridge overnight. roll out and line into pastry moulds of 8 cm Ø and bake off. | |
Filling
| Ingredients | Preparation |
|---|---|
|
150 g
Callebaut® Creme dell’artigiano nocciola N05-OH40
30 g roasted hazelnut pieces Callebaut® GNT |
Heat the crème until fluid and mix with the nuts. |
| Pipe into the pastry crusts and finish. | |
