Inaya™ Tartlet

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Inaya™ ganache

ingredients	preparation
125g butter 185g confectioner's sugar	Mix
1g salt 1g liquid vanilla 25g almond powder 210g flour 1g yeast	Add
50g whole egg(s)	Followed by
Roll out the pastry to 80 mm in diameter. Line the mould with a strip of Fiberpain. Bake at 165°C.
Roll out the pastry to 3 in / 80 mm in diameter. Line the mould with a strip of Fiberpain. Bake at 329°F/165°C.
Roll out the pastry to 3 in / 80 mm in diameter. Line the mold with a strip of Fiberpain. Bake at 329°F/165°C.

Inaya™ ganache

ingredients	preparation
500g cream 80g butter 25g invert sugar	Bring to a boil
400g CHD-S65INAY	At 80°C, pour over
Mix the cream with the Inaya™ 65% dark chocolate couverture, emulsify the ganache in a Robot-Coupe.

Decoration

ingredients	preparation
CHD-S65INAY	Spread the crystallized Inaya™ 65% dark chocolate couverture onto an acetate sheet and cut out 3.5 in / 90 mm diameter disks.
Cut out piping nozzles of different size.

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