Haïti chocolate tartlets
- Level:
-
Medium
- Makes:
-
Recipe for around 20 tarts
Pâte sablée
Used products: Pâte sablée
-
5.5 ozbutter
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3.5 ozconfectioner's sugar
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1.1 ozalmond powder
Preparation: Pâte sablée
Mix
Used products: Pâte sablée
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1.8 ozwhole egg(s)
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1 pod(s)Vanilla
Preparation: Pâte sablée
Add
Used products: Pâte sablée
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9.2 ozflour
Preparation: Pâte sablée
Then
Mix to a smooth texture (dough).
Chill.
Roll out the dough to 2 mm.
Cut with a triangular cutter.
Bake at 165°C.
Sprinkle with Mycryo™ cocoa butter immediately to keep the pastry dry.
Haiti Crémeux
Used products: Haiti Crémeux
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1.1 lb35% fat liquid cream
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2.5 ozWhole milk
Preparation: Haiti Crémeux
Heat
Used products: Haiti Crémeux
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3.4 ozglucose
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2.0 ozegg yolks
Preparation: Haiti Crémeux
Make a custard with
Heat the custard at 85°C.
Used products: Haiti Crémeux
-
8.5 ozCHD-Q65HAI
Preparation: Haiti Crémeux
Pass and pour on to
Pour 45 g of Haiti crémeux on the shortcrust pastry cut beforehand in triangle.
Freeze
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