Chocolate raspberry tartlet
- Nível:
- 
                      Médio
Cocoa sable base
Ingredientes: Cocoa sable base
- 
220 gmanteiga
- 
6 gsal
- 
170 gaçúcar
- 
100 ggemas de ovo
Modo de Preparo: Cocoa sable base
Mix butter, sugar, and salt. Add egg yolks.
Ingredientes: Cocoa sable base
- 
260 gfarinha
- 
20 gfermento em pó
Modo de Preparo: Cocoa sable base
Sieve together flour and baking powder.
Ingredientes: Cocoa sable base
- 
20 gmassa de cacau
- 
60 gO melhor chocolate amargo belga Callebaut® (N° 70-30-38-E4-U71)
Modo de Preparo: Cocoa sable base
Add melted chocolate in the first mix with cocoa mass, and the flour with the baking powder.
Ingredientes: Cocoa sable base
- 
Q.S.Manteiga de cacau Callebaut® Mycryo
- 
Q.S.Egg wash (50g eggs + 50g milk)
Modo de Preparo: Cocoa sable base
Sprinkle when cooked
Roll to 2 mm, Chill and bottom the tart rings and the sides. Bake at 160˚C on Silpain for 8-9min Brush with egg wash when the tart shells done and laser temperature taken is 85°C
Cocoa biscuit
Ingredientes: Cocoa biscuit
- 
150 ggemas de ovo
- 
375 govos inteiros
- 
300 gaçúcar
Modo de Preparo: Cocoa biscuit
Warm together
Ingredientes: Cocoa biscuit
- 
240 gclara de ovo
- 
120 gsugar
Modo de Preparo: Cocoa biscuit
Whip Egg whites and sugar till soft and fluffly
Ingredientes: Cocoa biscuit
- 
90 gfarinha
- 
90 gcacau em pó
Modo de Preparo: Cocoa biscuit
Sieve the dry ingredients. Combine both the mixes and add dry ingredients.
Bake at 180°C for 9-12mins. Allow to cool and then cut disc to place in the tart.
Raspberry jam
Ingredientes: Raspberry jam
- 
200 gaçúcar
- 
200 gframboesas frescas
Modo de Preparo: Raspberry jam
Cook to 102°C. Leave to cool in a silicon mat cling filmed.
Pipe the raspberry jam onto the tart shell
811 cremeux
Ingredientes: 811 cremeux
- 
177 gleite
- 
233 gcreme
- 
39 gaçúcar invertido
- 
150 ggemas de ovo
Modo de Preparo: 811 cremeux
All together in a sauce pan, cook to 85°C. Leave cool one night
Ingredientes: 811 cremeux
- 
330 gO melhor chocolate amargo belga 811 da Callebaut®
Modo de Preparo: 811 cremeux
Emulsify using a whisk
Pipe the cremeux onto the sponge layer and freeze
Chocolate cream rosace
Ingredientes: Chocolate cream rosace
- 
110 gleite
- 
425 gO melhor chocolate amargo belga 811 da Callebaut®
- 
900 gmeio chantilly 35%
Modo de Preparo: Chocolate cream rosace
Bring to boil. Pour over At 50°C, add semi-whipped cream.
Ingredientes: Chocolate cream rosace
- 
red spray
- 
100 gVeludo de chocolate branco Callebaut®
- 
100 gManteiga de cacau Callebaut® (CB-655)
- 
4 peça(s)CLR-19430
- 
1/2CLR-19431
Modo de Preparo: Chocolate cream rosace
Melt to 50°C.
 
                       
                       
                     
                       
                       
          
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