P125 CŒUR DE GUANAJA SHORTBREAD CRUST
- 230g European-style butter
- 130g P125 CŒUR DE GUANAJA
- 170g Confectioners’ sugar
- 55g Almond flour
- 4g Fine salt
- 95g Eggs
- 440g All-purpose flour
- Using the paddle attachment in a food processor, cream the cold cubed butter until it has a soft and fluffy texture. Add the melted chocolate at 35°C. Add the confectioners’ sugar, almond flour, and salt. Add the eggs. Mix them in. Add the flour, then hand-mix until a homogeneous dough forms. Set aside in the refrigerator or spread out immediately.
CONFECTION 80% FLAN MIX
- 750g Whole milk
- 750g Whipping cream
- 61g Cornstarch
- 160g Sugar
- 280g CONFECTION 80%*
- Warm the milk with the cream. Pour it onto a mixture of the starch and sugar and combine, then put everything back into the pan. Bring it to a boil, then stir in the chocolate (don’t use a blender). Pour it into a blind-baked pastry case.
Assembly and finishing
Make the shortbread crust dough and roll it out to a thickness of 3mm.Use it to line greased 14cm rings. Blind bake at 330°F (165°C) for approx. 20 minutes. Remove the weights and cook for 10 more minutes.Make the flan mix and pour 500g into each ring.Store in the refrigerator for at least 3 hours.Bake at 355°F (180°C) for approx. 30 minutes.
