CROSTATA SUBLIME con GANACHE al CIOCCOLATO !!
11.9 هزار بار بازدید -
3 سال پیش
-
Hello everyone, today we present
Hello everyone, today we present a SUPREME tart, the ultimate gluttony for all chocolate lovers: THE SUPREME CHOCOLATE TART !! It's really easy to make and it tastes GREAT! We're sure that you will play bingo for all the sweet tooth !!
For a 22cm pan:
SHORT BREAD
240g of "00" flour
80g of powdered sugar
40g of almond flour
125g of cold butter from the fridge cut into cubes
the seeds of a vanilla bean
** Cooking: 170 ° C static oven for 25-30min with the beans, then remove and continue cooking for 10-15min **
LINDT MILK COCCOLATE GANACHE
350g of Lindt milk chocolate
250ml of fresh whipping cream
40g of soft butter
Pour over the pastry at room temperature
BITTER COCOA MIRROR GLAZE
4g and a half of gelatin
50g of powdered sugar
45 of bitter cocoa
80ml of water
70ml of cream
*Once our ganache has set, after about 4 hours, pour our bitter cocoa mirror glaze over the ganache at a temperature of 32 ° C: no more otherwise the ganache will melt *
For a 22cm pan:
SHORT BREAD
240g of "00" flour
80g of powdered sugar
40g of almond flour
125g of cold butter from the fridge cut into cubes
the seeds of a vanilla bean
** Cooking: 170 ° C static oven for 25-30min with the beans, then remove and continue cooking for 10-15min **
LINDT MILK COCCOLATE GANACHE
350g of Lindt milk chocolate
250ml of fresh whipping cream
40g of soft butter
Pour over the pastry at room temperature
BITTER COCOA MIRROR GLAZE
4g and a half of gelatin
50g of powdered sugar
45 of bitter cocoa
80ml of water
70ml of cream
*Once our ganache has set, after about 4 hours, pour our bitter cocoa mirror glaze over the ganache at a temperature of 32 ° C: no more otherwise the ganache will melt *
3 سال پیش
در تاریخ 1400/03/09 منتشر شده
است.
11,923
بـار بازدید شده