Almond butter dough

Ingredients: Almond butter dough

  • 8.8 oz
    flour
  • 5.3 oz
    butter
  • 0.1 oz
    salt
  • 0.4 oz
    liquid vanilla
  • 3.4 oz
    icing sugar

Preparation: Almond butter dough

Mix together into a crumbly dough. 

Ingredients: Almond butter dough

  • 1.9 oz
    eggs
  • 1.1 oz
    almond powder

Preparation: Almond butter dough

Add to the previous mixture and mix until homogeneous and smooth. Save in the fridge.

Filling

Ingredients: Filling

  • 3.5 oz
    whole egg(s)
  • 1.4 oz
    granulated sugar

Preparation: Filling

Beat into a smooth, airy mixture.

Ingredients: Filling

  • 0.2 oz
    cornflour

Preparation: Filling

Sift and fold into the previous mixture.

Ingredients: Filling

  • 3.5 oz
    cream

Preparation: Filling

Beat until half stiff and mix into the previous mixture.

Ganache

Ingredients: Ganache

  • 1.1 lb
    cream
  • 7.1 oz
    glucose
  • 3.5 oz
    sugar

Preparation: Ganache

Boil cream, glucose and sugar together.

Ingredients: Ganache

Preparation: Ganache

Pour the cream mixture over chocolate and butter (in a high recipient), then homogenize.

Ingredients: Ganache

  • 1.1 lb
    creamed butter

Preparation: Ganache

Mix into the previous mixture once it has cooled down below 35°C.

Mocha glaze

Ingredients: Mocha glaze

  • 5.3 oz
    water
  • 10.6 oz
    granulated sugar
  • 10.6 oz
    glucose

Preparation: Mocha glaze

Boil together at 103°C.

Ingredients: Mocha glaze

  • 7.1 oz
    sweet condensed milk
  • 4.9 oz
    gelatin mass

Preparation: Mocha glaze

Pour the glucose-mixture over the condensed milk-gelatine mix, and mix until smooth and homogenous.

Ingredients: Mocha glaze

Preparation: Mocha glaze

Pour the previous mixture over the chocolate. Add in mocha extract to the taste. And homogenize with the immersion blender without creating air bubbles. 

Finition et présentation

Fonçer les cercles à tarte avec la pâte au beurre d’amandes. Remplir jusqu’au environs ¼ du bord. Cuire à 190 à 200°C.
Après refroidir faire une couche lisse avec le ganache, refroidir. Ensuite couvrir avec le miroir de mokka. Décorer.