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Sesame Mycryo® shortbread biscuit
Ingredients:
- Mycryo® Cocoa Butter
- Dark couverture Saint-Domingue (Caribbean)
Mycryo® shortbread biscuit
| Preparation | Ingredients |
| Mix together | 175 g granulated sugar
150 g egg yolks 2.5 g salt 250 g Mycryo® cocoa butter 290 g flour 10 g baking powder 50 g water |
| After mixing, you need to warm a little bit in order to have a homogeneous mixture of ingredients | |
| Bake at 180°C | |
| Spread 0.1 layer, and print 7 x 1.3 in rectangles | |
| Brown | |
| Sprinkle with sesame seeds |
Prune cream
| Preparation | Ingredients |
| Prepare a custard | 250 g milk
50 g egg yolks 45 g granulated sugar |
| Add | 75 g liquid cream 35% fat
160 g diced prunes 70 g Cognac |
| Leave for 12 hours at 3°C | |
| Melt at 45°C | 200 g dark chocolate Saint Domingue |
| Add
|
250 g prepared custard at 30°C
200 g whipped cream |
| Pouch in rectangle flexipan | |
| Freeze |
Cognac and Prune cream
| Preparation | Ingredients |
| Take what's left of custard with prunes and miw with | 100 g whipped cream |
| Lay over the shortbread sesam biscuits | the chocolate mousse |
| Let thaw | |
| Add on top | the rectangle of chocolate
the prunes Cognac cream the decors |