Makes 8 individual pastries 10 cm. Difficulty - Hard
COCOA NIBS SABLÉ TARTLETS
Ingredients
- Butter 75 g
- Sugar 50 g
- Almond powder 15 g
Preparation
Mix together.
Ingredients
Eggs 25 g
Preparation
Add and mix in until well absorbed.
Ingredients
- Cocoa powder 15 g
- Salt 1,5 g
- Flour 115 g
- Cocoa nibs (coarsely ground) 5 g
Preparation
- Add and mix 5g of 5 g cocoa nibs Callebaut NIBS-S (coarsely ground)
- Add and mix the rest of ingredients.
- Roll out to 3 mm thickness.
- Line tartlet tins.
- Bake at 180°C for 15 min.
HAZELNUT SPREAD
Ingredients
- Sugar 80 g
- Butter 100 g
Preparation
Cream sugar and butter together.
Ingredients
Eggs 100 g
Preparation
Add and mix in until well absorbed.
Ingredients
- Hazelnut powder 100 g
- Cocoa powder 20 g
Preparation
Add and mix.
APPLE-LAVENDER COMPOTE
Ingredients
Sugar 30 g
Preparation
Cook into dry caramel.
Ingredients
Butter 25 g
Preparation
Deglaze caramel with the butter.
Ingredients
- Jonagold apples (diced) 150 g
- Pear puree 15 g
- Lemon juice 10 g
- Dried lavender 0,5 g
Preparation
- Add and cook for several minutes until you obtain a chunky compote.
- Remove excess liquid and bring back to the heat.
Ingredients
- Sugar 5 g
- Pectin 1 g
Preparation
Add and cook for another 3 min.
WHIPPED LANDENDER GANACHE
Ingredients
- Gelatin 2 g
- Water 10 g
Preparation
Hydrate.
Ingredients
- Cream 40% 50 g
- Dried lavender 0,7 g
Preparation
- Heat together and leave to infuse for 10 min.
- Sieve.
- Then immediately mix in the hydrated gelatine.
Ingredients
Callebaut White Chocolate - W2 - 5kg Block 65 g
Preparation
- Pour hot cream onto the chocolate.
- Emulsify.
Ingredients
Cream 40% 100 g
Preparation
- Mix in.
- 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
Gelatin 2 g
Water 10 g
Preparation
Hydrate.
Ingredients
Cream 40% 50 g
Preparation
- Heat.
- Then immediately mix in the gelatine.
Ingredients
Callebaut Milk Chocolate - 823 - 5kg Block 45 g
Preparation
- Pour hot cream onto the chocolate.
- Emulsify.
Ingredients
Cream 40% 100 g
Preparation
- Mix in.
- Seal and store in the fridge for 1 night.
- Whip until a Chantilly-like texture the next day .
- Reserve in a piping bag.
ASSEMBLY AND DECORATION
- Bake the sablé tartlets at 180°C for 15 min.
- Spread a layer of the hazelnut spread on the bottom of each sablé tartlet.
- Bake for another 10 min.
- Pipe in a layer of apple-lavender compote and even the surface.
- Combine the 2 whipped ganache piping bags into one piping bag: pipe the double ganache like a ribbon onto the tartlets.
- Decorate with edible flowers.
Recipe courtesy of Anaïs Gaudemer, via Callebaut
