Chocolate Sablé Dough
Ingredients
- 500 g.
- Nevada Sugar
- 435 g.
- Butter
- 168 g.
- Whole egg
- 50 g.
- Milk
- 800 g.
- Flour W200
- c/s g.
- Vanilla
- c/s g.
- Salt
- 200 g.
- Cocoa Powder 22/24
Elaboration
Cream the butter with Azúcar Nevada. Little by little, add eggs and milk. Add flour whit Cacao powder 22/24, salt and vanilla. All ingredients at room temperature. Baking Temperature: 180ºC Time: 20 min.
Chocolate Mousse
Ingredients
- 1000 g.
- Whipped Cream
- 200 g.
- Trebon Chocolate
- 200 g.
- Water
Elaboration
Mix Trebon Chocolate with water 50-55ºC. Add the whipped cream.
GELIFICADO DE COCO
Ingredients
- 1000 g.
- Apollo Coco
- 100 g.
- Water
- 13 g.
- Gelatine leaves
Elaboration
Mix and warm Apollo Coconut with the water. Add the hydrated gelatine, remove, pour into the moulds and cool.
Assembly and finishing
1.Apply into the tartalet a layer of Nocciola Vela Bianca.
2.Put the mousse glazed with Springel Chocolate over the tartalet.