Fresh Cake Three Chocolates

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)

Recipes

Sacher Supreme.

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Nooki-Mint Tartlet.

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Dulce de Leche Tartlet with franchipan.

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White Love

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