Haïti chocolate tartlets
Recipe
Pâte sablée
ingredients | preparation |
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Mix |
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Add |
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Then |
Mix to a smooth texture (dough). |
Haiti Crémeux
ingredients | preparation |
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Heat |
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Make a custard with |
Heat the custard at 85°C. |
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Pass and pour on to |
Pour 45 g of Haiti crémeux on the shortcrust pastry cut beforehand in triangle. |
Cocoa Glaze
ingredients | preparation |
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Heat to 120°C |
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Heat to 120°C |
Add to the cooked sugar syrup, bring to the boil again. |
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At 60°C add |
Blend then chill for 24 hours, use at 30°C. |
Assembly
Pour a thin layer of Cocoa glaze over the ganache and place on top of the shortbread. |