Receptcomponenten

Gebruikte Callebautproducten

Almond butter dough

IngrediëntenBereiding
  • 250g
    bloem
  • 150g
    boter
  • 2g
    zout
  • 10g
    vloeibare vanille
  • 95g
    glazuursuiker

Mix together into a crumbly dough. 

  • 55g
    eieren
  • 30g
    amandelpoeder

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

Filling

IngrediëntenBereiding
  • 100g
    eieren
  • 40g
    kristalsuiker

Beat into a smooth, airy mixture.

  • 6g
    maïsbloem

Sift and fold into the previous mixture.

  • 100g
    room

Beat until half stiff and mix into the previous mixture.

Ganache

IngrediëntenBereiding
  • 500g
    room
  • 200g
    glucose
  • 100g
    suiker

Boil cream, glucose and sugar together.

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

  • 500g
    gecremeerde boter

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

Mocha glaze

IngrediëntenBereiding
  • 150g
    water
  • 300g
    kristalsuiker
  • 300g
    glucose

Boil together at 103°C.

  • 200g
    zoete gecondenseerde melk
  • 140g
    gelatinemassa

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.