Inaya™ Tartlet

Used Cacao Barry products
Inaya™ 65%
Fall / Winter

Inaya™ Tartlet

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Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for 25 tartlets
Steps
  1. Inaya™ ganache
  2. Inaya™ ganache
  3. Decoration
Used Cacao Barry products
Inaya™ 65%

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.
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