Choco Lavender
- Level:
-
Difficult
- Makes:
-
Makes 8 individual pastries 10 cm Ø
Cocoa nibs sablé tartlets
Ingredients: Cocoa nibs sablé tartlets
-
2.6 ozbutter
-
1.8 ozsugar
-
0.5 ozalmond powder
Preparation: Cocoa nibs sablé tartlets
- Mix together.
Ingredients: Cocoa nibs sablé tartlets
-
0.9 ozeggs
Preparation: Cocoa nibs sablé tartlets
- Add and mix in until well absorbed.
Ingredients: Cocoa nibs sablé tartlets
-
0.5 ozcocoa powder
-
15.4 grsalt
-
4.1 ozflour
-
0.2 ozCocoa 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
-
2.8 ozsugar
-
3.5 ozbutter
Preparation: Hazelnut spread
- Cream sugar and butter together.
Ingredients: Hazelnut spread
-
3.5 ozeggs
Preparation: Hazelnut spread
- Add and mix in until well absorbed.
Ingredients: Hazelnut spread
-
3.5 ozhazelnut powder
-
0.7 ozcocoa powder
Preparation: Hazelnut spread
- Add and mix.
Apple-lavender compote
Ingredients: Apple-lavender compote
-
1.1 ozsugar
Preparation: Apple-lavender compote
- Cook into dry caramel.
Ingredients: Apple-lavender compote
-
0.9 ozbutter
Preparation: Apple-lavender compote
- Deglaze caramel with the butter.
Ingredients: Apple-lavender compote
-
5.3 ozJonagold apples (diced)
-
0.5 ozpear puree
-
0.4 ozlemon juice
-
0.0 grdried 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
-
0.2 ozSugar
-
15.4 grpectin
Preparation: Apple-lavender compote
- Add and cook for another 3 min.
Whipped landender ganache
Ingredients: Whipped landender ganache
-
0.1 ozGelatin
-
0.4 ozwater
Preparation: Whipped landender ganache
- Hydrate.
Ingredients: Whipped landender ganache
-
1.8 ozCream 40%
-
0.0 grdried 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
-
3.5 ozCream 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
-
0.1 ozGelatin
-
0.4 ozwater
Preparation: Whipped milk chocolate ganache
- Hydrate.
Ingredients: Whipped milk chocolate ganache
-
1.8 ozCream 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
-
3.5 ozCream 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.
Comments