Mocha fine
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Recipe components
Almond butter dough
| Ingredients | Preparation |
|---|---|
| Mix together into a crumbly dough. |
| Add to the previous mixture and mix until homogeneous and smooth. Save in the fridge. |
Filling
| Ingredients | Preparation |
|---|---|
| Beat into a smooth, airy mixture. |
| Sift and fold into the previous mixture. |
| Beat until half stiff and mix into the previous mixture. |
Ganache
| Ingredients | Preparation |
|---|---|
| Boil cream, glucose and sugar together. |
| Pour the cream mixture over chocolate and butter (in a high recipient), then homogenize. |
| Mix into the previous mixture once it has cooled down below 35°C. |
Mocha glaze
| Ingredients | Preparation |
|---|---|
| Boil together at 103°C. |
| Pour the glucose-mixture over the condensed milk-gelatine mix, and mix until smooth and homogenous. |
| Pour the previous mixture over the chocolate. Add in mocha extract to the taste. And homogenize with the immersion blender without creating air bubbles. |
Finishing and presentation
Dress tartlet baking tins with rolled out almond butter dough (±3mm). Fill the tins with the filling until ¾ filled. Bake at 190°-200°C. Leave to cool after baking. Fill the tins with the ganache and leave to set. Finish with the glaze and nicely even out the surface. |
