Brazil chocolate crémeux with salty shortbread and speculoos
In this recipe, dark Single Origin Brazil chocolate with fruity notes is paired with Belgian 5-spice speculoos. The salty twist in the shortbread ties all the flavours together. Our chefs recommend glazing this pastry with a caramelly milk chocolate glaze.
Recipe
Shortbread 'salty breton'
| Ingredients | Preparation |
|---|---|
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Mix together. |
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Mix in bit by bit. |
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Fold in. Let the batter cool down in the refrigerator. |
Leave to rest in the refrigerator. Then roll out until 5 mm thick and arrange on a baking tray covered with a Silpat baking sheet. Bake at 170°C. |
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Speculoos toffee
| Ingredients | Preparation |
|---|---|
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Mix and boil together. |
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Make a dry caramel. When it’s golden brown, add the hony-cream mixture and mix in. |
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Pour the previous mixture over the milk chocolate and cocoa butter and mix until all solids have melted. |
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Mix in and store in the refrigerator. |
Brazil crémeux
| Ingredients | Preparation |
|---|---|
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Beat up until white. |
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Mix and bring to a boil. Pour half of the milk over the egg yolks, mix and cook until 80°C under constant stirring. |
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Pour the other half of milk through a sieve over the dark chocolate and emulsify into a homogenous mixture. Fold in the whipped cream at 30°C. |