2020-08-13 / test@t
Tartlets "Raspberry-bitter chocolate"
Ingredients
- butter (shortcrust pastry) 200 g
- icing sugar (shortcrust pastry) 100 g
- salt (shortcrust pastry) 1 pinch (s)
- eggs (shortcrust pastry) 80 g
- wheat flour (shortcrust pastry) 450 g
- chocolate 70% (ganache) 150 g
- raspberry puree (ganache) 100 g
- gelatin (conf) 3 g
- raspberry puree (confit) 150 g
- sugar (confit) 30 g
- yolk (mousse) 2 pcs
- cream 33-35% (mousse) 200 g
- sugar (mousse) 80 g
- milk (mousse) 100 g
- gelatin (mousse) 4 g
- cocoa (biscuit) 10 g
- baking powder (biscuit) 0.5 tsp.
- butter (biscuit) 50 g
- chocolate 70% (biscuit) 25 g
- eggs (biscuit) 2 pcs
- wheat flour (biscuit) 50 g
- sugar (biscuit) 30 g
STEP-BY-STEP COOKING RECIPE
Step 1
Chocolate biscuit: we heat the chocolate in a water bath together with butter. Beat eggs with sugar until firm. Mix the flour, cocoa and baking powder separately. Add melted chocolate to the eggs, mix, add the dry mixture. We mix. Bake for about 20 minutes at 170 ° C. Let it cool. Cut out circles with a diameter slightly smaller than the tartlets (the height of the biscuit should be no more than 1 cm). In the middle of each biscuit, we also make a cutout (a kind of donut turns out).
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