Used Cacao Barry products
Recipe components
Pâte sablée
| Ingredients | Preparation |
|---|---|
| Cream |
| Add |
| Then add |
Mix to a smooth textured dough. Let rest in the fridge. Roll out to 2 mm. Let rest in the fridge before cooking. Bake at 160°C for about 12 minutes, or until golden. | |
Tips & Tricks: The raw dough keeps very well in the freezer. Thaw a few hours before rolling out. | |
Milky smooth ganache
| Ingredients | Preparation |
|---|---|
| Bring to a boil |
| Pour over |
Let melt for 2 minutes and emulsify with an immersion blender. | |
| When the ganache is at 40-45°C, add |
Refrigerate the ganache. | |
More recipes
