Brazil chocolate crémeux with salty shortbread and speculoos
In this recipe, dark Single Origin Brazil chocolate with fruity notes is paired with Belgian 5-spice speculoos. The salty twist in the shortbread ties all the flavours together. Our chefs recommend glazing this pastry with a caramelly milk chocolate glaze.
- Level:
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Medium
Shortbread 'salty breton'
Ingredients: Shortbread 'salty breton'
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260 gfresh butter
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10 gorange zest
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230 gcaster sugar
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8 gsalt
Preparation: Shortbread 'salty breton'
Mix together.
Ingredients: Shortbread 'salty breton'
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110 gegg yolks
Preparation: Shortbread 'salty breton'
Mix in bit by bit.
Ingredients: Shortbread 'salty breton'
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350 gflour
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35 gbaking powder
Preparation: Shortbread 'salty breton'
Fold in. Let the batter cool down in the refrigerator.
Leave to rest in the refrigerator. Then roll out until 5 mm thick and arrange on a baking tray covered with a Silpat baking sheet. Bake at 170°C.
Speculoos toffee
Ingredients: Speculoos toffee
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78 ghoney
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465 g35% cream
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78 gglucose syrup DE 40
Preparation: Speculoos toffee
Mix and boil together.
Ingredients: Speculoos toffee
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481 gcaster sugar
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16 gsalt
Preparation: Speculoos toffee
Make a dry caramel. When it’s golden brown, add the hony-cream mixture and mix in.
Ingredients: Speculoos toffee
Preparation: Speculoos toffee
Pour the previous mixture over the milk chocolate and cocoa butter and mix until all solids have melted.
Ingredients: Speculoos toffee
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400 gspeculoos
Preparation: Speculoos toffee
Mix in and store in the refrigerator.
Brazil crémeux
Ingredients: Brazil crémeux
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46 gegg yolks
Preparation: Brazil crémeux
Beat up until white.
Ingredients: Brazil crémeux
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203 gWhole milk
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60 gglucose syrup DE 60
Preparation: Brazil crémeux
Mix and bring to a boil. Pour half of the milk over the egg yolks, mix and cook until 80°C under constant stirring.
Ingredients: Brazil crémeux
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415 g35% cream
Preparation: Brazil crémeux
Pour the other half of milk through a sieve over the dark chocolate and emulsify into a homogenous mixture. Fold in the whipped cream at 30°C.
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