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

Ganache L.C. Dulce Leche Tartalet.

Read more

Pear Pie.

Read more

Chocolate Shavings.

Read more

Muffins Sacher

Read more

Want to find out more?

Please send us your enquiries through our contact form.