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RECIPE
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CARRIACOU TARTLET - BISTRO VERSION
CARRIACOU TARTLET - BISTRO VERSION
lngredients: Guanaja 70%
Procedures: 5
Makes 24 desserts
CRÈME ANGLAISE
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460g
Liquid whipping cream 35%
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460g
whole milk
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180g
egg yolks
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90g
caster sugar
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Mix the egg yolks and sugar (without beating). Bring the cream and milk to the boil and pour over the egg yolk mix.
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
CHOCOLATE CREAM MIX
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Once the crème anglaise is heated through and has been strained, make an emulsion by slowly pouring it over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Leave to stiffen in the fridge.
ALMOND SHORTBREAD
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220g
dry butter 84%
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165g
icing sugar
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55g
powdered almonds
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3g
fine salt
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90g
whole eggs
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110g
Strong white bread flour
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325g
Strong white bread flour
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First mix the creamed butter, salt, icing sugar, powdered almonds, eggs and the smaller portion of flour.
Do not beat this mixture.
Once the mixture is well incorporated, quickly add the remaining flour.
Store in the fridge or spread out immediately.
Bake at 300°F (150°C).
CHOCOLATE SHORTBREAD CLUSTERS
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Roughly break up one portion of baked shortbread then mix with tempered couverture. Set aside.
VERY FINE COCOA BISCUIT
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100g
Dry butter 84%
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100g
icing sugar
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100g
egg whites
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80g
French white pastry flour
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20g
COCOA POWDER
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Make a beurre noisette. Leave to cool. Sieve the powdered ingredients then add the icing sugar, half the egg white, the flour and the cocoa powder to the beurre noisette.
Add the second half of egg white. Do not whip this mixture.
Spread the mixture out into various shapes.
Bake at 390-410°F (200-210°C) for a few minutes, depending on the biscuits’ size.
