Inaya™ Tartlet

Used Cacao Barry products
Fall / Winter

Inaya™ Tartlet

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for 25 tartlets
Used Cacao Barry products
Recipe components

Inaya™ ganache

IngredientsPreparation
  • 125g
    butter
  • 185g
    confectioner's sugar

Mix

  • 1g
    salt
  • 1g
    liquid vanilla
  • 25g
    almond powder
  • 210g
    flour
  • 1g
    yeast

Add

  • 50g
    whole egg(s)

Followed by

Roll out the pastry to 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mould with a strip of Fiberpain.
Bake at 329°F/165°C.

Roll out the pastry to 3 in / 80 mm in diameter.
Line the mold with a strip of Fiberpain.
Bake at 329°F/165°C.

Inaya™ ganache

IngredientsPreparation
  • 500g
    cream
  • 80g
    butter
  • 25g
    invert sugar

Bring to a boil

At 176°F/80°C, pour over

Mix the cream with the Inaya™ 65% dark chocolate couverture, emulsify the ganache in a Robot-Coupe.

Decoration

IngredientsPreparation

Spread the crystallized Inaya™ 65% dark chocolate couverture onto an acetate sheet and cut out 3.5 in / 90 mm diameter disks.

Cut out piping nozzles of different size.