Chocolate tartlet
By Pierre-Edouard Banry
1 h
4 raciones
Difficulty:
Alta
Ingredients
- CHOCOLATE SABLÉ DOUGH
- Butter in ointment
- Powdered sugar
- Whole eggs
- T55 flour
- Almond powder
- Cocoa powder
- CHOCOLATE BISCUIT
- Egg yolks
- Extra-fine sugar 1
- Flour T55
- Cocoa powder
- Hot melted butter
- Egg whites
- Superfine sugar 2
- CHOCOLATE GANACHE
- Semi-skimmed milk
- 35% liquid cream
- Crystal sugar
- 66% black coating
- Fresh butter
- COCOA WHIPPED CREAM
- 35% liquid cream
- Powdered sugar
- Cocoa powder
- 66% black coating
- ASSEMBLY
- Chocolate sablé dough
- Chocolate biscuit
- Chocolate ganache
- Cocoa whipped cream
- Dark chocolate for decoration
- Cocoa powder
- CHOCOLATE SABLÉ DOUGH
- Make an ointment butter.
- Add the powdered sugar, the almond powder and the cocoa powder.
- Add the eggs.
- Finish with the flour.
- Let stand 1 hour in the refrigerator.
- Spread, cut and bake at 150 ºC for about 18 minutes.
- CHOCOLATE BISCUIT
- Whip the egg yolks and the sugar 1 (mixture 1).
- Mix together the flour and cocoa powder.
- Mix the hot melted butter with mixture 1.
- Add the powders.
- Whip the egg whites with the sugar 2.
- Gently mix everything together.
- Bake at 160 ºC for approximately 40 minutes.
- CHOCOLATE GANACHE
- Heat the milk, cream and sugar.
- Pour over the black couverture and mix.
- Emulsify with the butter.
- COCOA CHANTILLY
- Heat 150 g of cream and pour over the couverture.
- Add to the rest of the cream. Chill thoroughly.
- Whip whipped cream or Chantilly cream and add the powders.
- ASSEMBLY
- Prepare the chocolate sablé dough.
- Make the chocolate biscuit.
- To elaborate the chocolate ganache.
- Prepare the cocoa whipped cream.
Pierre-Edouard Banry
"Bergner products bring together design and performance and I am privileged to be an ambassador for them".
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