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Creamy chocolate shortbread


Ingredients:4 people
  • shortcrust pastry:butter
    300 g
  • salt
    5g
  • icing sugar
    125g
  • TPT raw almonds
    125 g
  • vanilla powder
    5 g
  • eggs
    100 g
  • flour
    125g
  • feuilletine
    25 g
  • Creamy:Elle &Vire 35% fat liquid cream
    200 g
  • milk
    100g
  • caster sugar
    100 g
  • egg yolks
    100 g
  • coverage (66%)
    300g
  • Parfait:milk
    250 g
  • TPT pistachio
    200 g
  • caster sugar
    100 g
  • egg yolks
    150 g
  • whipped cream
    430g


Preparation:


    Difficulty:[usr 5]

    Almond shortcrust pastry:

    Mix the butter and the salt. Add the sugar, TPT, vanilla, eggs and 125 g of flour. Incorporate the remaining 375 g of flour without thickening

    the dough, then add the feuilletine.

    Rest 24 hours in the fridge. Line a pie ring and blind bake.

    Creamy Chocolate:

    Heat the milk and the cream, blanch the yolks with the sugar then cook in boiling water at 82°C. Strain by pouring over the grated chocolate, mixing, taking care not to incorporate too much air.

    Garnish in the precooked base. Book.

    Pistachio parfait:

    Poach the milk, sugar, yolks and pistachio TPT at 85°C.

    Beat until completely cooled. Stir in whipped cream.

    Line the inside of the metal cones with a baking paper cone. Fill with parfait up to 5 mm from the top of the mold and set in the freezer. Complete with melted chocolate couverture to make the base.

    Fitting and finishing:

    In a rectangular plate, place a piece of chocolate tart cut with a warm knife. Turn out a pistachio parfait cone and place it next to the tart. Top with gold leaf and a few drops of chocolate sauce.

    Creamy chocolate shortbread

    TPT:so much for so much

    Source:Food-Service Dairy Company