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:
Medium

Shortbread 'salty breton'

Ingredients: Shortbread 'salty breton'

  • 260 g
    fresh butter
  • 10 g
    orange zest
  • 230 g
    caster sugar
  • 8 g
    salt

Preparation: Shortbread 'salty breton'

Mix together.

Ingredients: Shortbread 'salty breton'

  • 110 g
    egg yolks

Preparation: Shortbread 'salty breton'

Mix in bit by bit.

Ingredients: Shortbread 'salty breton'

  • 350 g
    flour
  • 35 g
    baking 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

  • 78 g
    honey
  • 465 g
    35% cream
  • 78 g
    glucose syrup DE 40

Preparation: Speculoos toffee

Mix and boil together.

Ingredients: Speculoos toffee

  • 481 g
    caster sugar
  • 16 g
    salt

Preparation: Speculoos toffee

Make a dry caramel. When it’s golden brown, add the hony-cream mixture and mix in.

Preparation: Speculoos toffee

Pour the previous mixture over the milk chocolate and cocoa butter and mix until all solids have melted.

Ingredients: Speculoos toffee

  • 400 g
    speculoos

Preparation: Speculoos toffee

Mix in and store in the refrigerator.

Brazil crémeux

Ingredients: Brazil crémeux

  • 46 g
    egg yolks

Preparation: Brazil crémeux

Beat up until white.

Ingredients: Brazil crémeux

  • 203 g
    whole milk
  • 60 g
    glucose 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

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.