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
    Inaya™

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
  • As needed
    Inaya™

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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