Cocoa nibs sablé tartlets

Ingredients: Cocoa nibs sablé tartlets

  • 2.6 oz
    butter
  • 1.8 oz
    sugar
  • 0.5 oz
    almond powder

Preparation: Cocoa nibs sablé tartlets

  1. Mix together.

Ingredients: Cocoa nibs sablé tartlets

  • 0.9 oz
    eggs

Preparation: Cocoa nibs sablé tartlets

  1. Add and mix in until well absorbed.

Ingredients: Cocoa nibs sablé tartlets

  • 0.5 oz
    cocoa powder
  • 15.4 gr
    salt
  • 4.1 oz
    flour
  • 0.2 oz
    Cocoa nibs (coarsely ground)

Preparation: Cocoa nibs sablé tartlets

  1. Add and mix 5g of 5 g cocoa nibs Callebaut NIBS-S (coarsely ground)
  2. Add and mix the rest of ingredients.
  1. Roll out to 3 mm thickness.
  2. Line tartlet tins.
  3. Bake at 180°C for 15 min.

Hazelnut spread

Ingredients: Hazelnut spread

  • 2.8 oz
    sugar
  • 3.5 oz
    butter

Preparation: Hazelnut spread

  1. Cream sugar and butter together.

Ingredients: Hazelnut spread

  • 3.5 oz
    eggs

Preparation: Hazelnut spread

  1. Add and mix in until well absorbed.

Ingredients: Hazelnut spread

  • 3.5 oz
    hazelnut powder
  • 0.7 oz
    cocoa powder

Preparation: Hazelnut spread

  1. Add and mix.

Apple-lavender compote

Ingredients: Apple-lavender compote

  • 1.1 oz
    sugar

Preparation: Apple-lavender compote

  1. Cook into dry caramel.

Ingredients: Apple-lavender compote

  • 0.9 oz
    butter

Preparation: Apple-lavender compote

  1. Deglaze caramel with the butter.

Ingredients: Apple-lavender compote

  • 5.3 oz
    Jonagold apples (diced)
  • 0.5 oz
    pear puree
  • 0.4 oz
    lemon juice
  • 0.0 gr
    dried lavender

Preparation: Apple-lavender compote

  1. Add and cook for several minutes until you obtain a chunky compote.
  2. Remove excess liquid and bring back to the heat.

Ingredients: Apple-lavender compote

  • 0.2 oz
    Sugar
  • 15.4 gr
    pectin

Preparation: Apple-lavender compote

  1. Add and cook for another 3 min.

Whipped landender ganache

Ingredients: Whipped landender ganache

  • 0.1 oz
    Gelatin
  • 0.4 oz
    water

Preparation: Whipped landender ganache

  1. Hydrate.

Ingredients: Whipped landender ganache

  • 1.8 oz
    Cream 40%
  • 0.0 gr
    dried lavender

Preparation: Whipped landender ganache

  1. Heat together and leave to infuse for 10 min.
  2. Sieve.
  3. Then immediately mix in the hydrated gelatine.

Ingredients: Whipped landender ganache

Preparation: Whipped landender ganache

  1. Pour hot cream onto the chocolate.
  2. Emulsify.

Ingredients: Whipped landender ganache

  • 3.5 oz
    Cream 40%

Preparation: Whipped landender ganache

  1. Mix in.
  2. Seal and store in the fridge for 1 night.

Whip up until a Chantilly-like texture the next day.
Reserve in a piping bag.

Whipped milk chocolate ganache

Ingredients: Whipped milk chocolate ganache

  • 0.1 oz
    Gelatin
  • 0.4 oz
    water

Preparation: Whipped milk chocolate ganache

  1. Hydrate.

Ingredients: Whipped milk chocolate ganache

  • 1.8 oz
    Cream 40%

Preparation: Whipped milk chocolate ganache

  1. Heat.
  2. Then immediately mix in the gelatine.

Ingredients: Whipped milk chocolate ganache

Preparation: Whipped milk chocolate ganache

  1. Pour hot cream onto the chocolate.
  2. Emulsify.

Ingredients: Whipped milk chocolate ganache

  • 3.5 oz
    Cream 40%

Preparation: Whipped milk chocolate ganache

  1. Mix in.
  2. Seal and store in the fridge for 1 night.
  1. Whip until a Chantilly-like texture the next day .
  2. Reserve in a piping bag.

Assembly and decoration

  1. Bake the sablé tartlets at 180°C for 15 min.
  2. Spread a layer of the hazelnut spread on the bottom of each sablé tartlet.
  3. Bake for another 10 min.
  4. Pipe in a layer of apple-lavender compote and even the surface.
  5. Combine the 2 whipped ganache piping bags into one piping bag: pipe the double ganache like a ribbon onto the tartlets.
  6. Decorate with edible flowers.