Choco Lavender
- Level:
-
Difficult
- Makes:
-
Makes 8 individual pastries 10 cm Ø
Cocoa nibs sablé tartlets
Ingredients: Cocoa nibs sablé tartlets
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75 gbutter
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50 gsugar
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15 galmond powder
Preparation: Cocoa nibs sablé tartlets
- Mix together.
Ingredients: Cocoa nibs sablé tartlets
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25 geggs
Preparation: Cocoa nibs sablé tartlets
- Add and mix in until well absorbed.
Ingredients: Cocoa nibs sablé tartlets
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15 gcocoa powder
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1,5 gsalt
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115 gflour
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5 gCocoa nibs (coarsely ground)
Preparation: Cocoa nibs sablé tartlets
- 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: Hazelnut spread
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80 gsugar
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100 gbutter
Preparation: Hazelnut spread
- Cream sugar and butter together.
Ingredients: Hazelnut spread
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100 geggs
Preparation: Hazelnut spread
- Add and mix in until well absorbed.
Ingredients: Hazelnut spread
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100 ghazelnut powder
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20 gcocoa powder
Preparation: Hazelnut spread
- Add and mix.
Apple-lavender compote
Ingredients: Apple-lavender compote
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30 gsugar
Preparation: Apple-lavender compote
- Cook into dry caramel.
Ingredients: Apple-lavender compote
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25 gbutter
Preparation: Apple-lavender compote
- Deglaze caramel with the butter.
Ingredients: Apple-lavender compote
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150 gJonagold apples (diced)
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15 gpear puree
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10 glemon juice
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0,5 gdried lavender
Preparation: Apple-lavender compote
- Add and cook for several minutes until you obtain a chunky compote.
- Remove excess liquid and bring back to the heat.
Ingredients: Apple-lavender compote
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5 gSugar
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1 gpectin
Preparation: Apple-lavender compote
- Add and cook for another 3 min.
Whipped landender ganache
Ingredients: Whipped landender ganache
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2 gGelatine
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10 gwater
Preparation: Whipped landender ganache
- Hydrate.
Ingredients: Whipped landender ganache
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50 gCream 40%
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0,7 gdried lavender
Preparation: Whipped landender ganache
- Heat together and leave to infuse for 10 min.
- Sieve.
- Then immediately mix in the hydrated gelatine.
Ingredients: Whipped landender ganache
Preparation: Whipped landender ganache
- Pour hot cream onto the chocolate.
- Emulsify.
Ingredients: Whipped landender ganache
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100 gCream 40%
Preparation: Whipped landender ganache
- 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: Whipped milk chocolate ganache
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2 gGelatine
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10 gwater
Preparation: Whipped milk chocolate ganache
- Hydrate.
Ingredients: Whipped milk chocolate ganache
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50 gCream 40%
Preparation: Whipped milk chocolate ganache
- Heat.
- Then immediately mix in the gelatine.
Ingredients: Whipped milk chocolate ganache
Preparation: Whipped milk chocolate ganache
- Pour hot cream onto the chocolate.
- Emulsify.
Ingredients: Whipped milk chocolate ganache
-
100 gCream 40%
Preparation: Whipped milk chocolate ganache
- 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.
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