Mocha fine
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Recipe components
Almond butter dough
Ingredients | Preparation |
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| Mix together into a crumbly dough. |
| Add to the previous mixture and mix until homogeneous and smooth. Save in the fridge. |
Filling
Ingredients | Preparation |
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| Beat into a smooth, airy mixture. |
| Sift and fold into the previous mixture. |
| Beat until half stiff and mix into the previous mixture. |
Ganache
Ingredients | Preparation |
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| Boil cream, glucose and sugar together. |
Pour the cream mixture over chocolate and butter (in a high recipient), then homogenize. | |
| Mix into the previous mixture once it has cooled down below 35°C. |
Mocha glaze
Ingredients | Preparation |
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| Boil together at 103°C. |
| Pour the glucose-mixture over the condensed milk-gelatine mix, and mix until smooth and homogenous. |
| Pour the previous mixture over the chocolate. Add in mocha extract to the taste. And homogenize with the immersion blender without creating air bubbles. |
Finition et présentation
Fonçer les cercles à tarte avec la pâte au beurre d’amandes. Remplir jusqu’au environs ¼ du bord. Cuire à 190 à 200°C. |