SABLÉE DOUGH
Ingredients
- 1000 g.
- Nevada Sugar
- 865 g.
- Butter
- 335 g.
- Whole egg
- 100 g.
- Whole milk
- 2000 g.
- Flour W200
- q/s
- Vanilla and salt
Elaboration
Cream the butter with sugar Nevada. Little by little, add eggs and milk to combine them with the dough. Add a pinch of salt and vanilla. Incorporate the flour. Cut and shape. Work all ingredients at room temperature. Bake: 180ºC Time: 20 minutes
CHEESE CREAM BASE
Ingredients
- 300 g.
- Cream Cheese
- 300 g.
- Whole milk
- 100 g.
- Cream 35%
- 50 g.
- Butter
- 125 g.
- Sugar
- 7g.
- Gelatine sheets
Elaboration
Bring to the boil all the ingredients except the gelatine. Add the hydrated gelatine when the mixture drops below 80ºC
CHOCOLATE AND CHEESE CREAM
Ingredients
- 600 g.
- Cheese Cream Base
- 300 g.
- Nooki Leche o Sacher
Elaboration
Mix Nooki Leche, Sacher Supreme o Bianca with Cheese Cream Base.
Assembly and finising
1.Fill the tartlet with the Chocolate and Cheese Cream
2.Decorate with Chocolate Spagetti (Decorar Cacao + 20% Zafiro Cacao)