Raspberry chocolate tartlet
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
| Ingredients | Preparation |
|---|---|
|
200g
milk
200g cream 110g raspberry pulp 50g sugar 120g egg yolks |
Make an anglaise. |
| 240g Callebaut Origine Sao Thomé | Melt and mix into the anglaise. |
| Pipe the ganache into sablé pastry shells and decorate with fresh raspberries. | |
