Antonio Bachour Cake Facebook
Antonio Bachour Cake Facebook
Antonio Bachour Cake Facebook
Antonio Bachour
14 novembre 2018 ·
In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into small cubes and place in a bowl. Add the flour,
cocoa powder, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. Add the egg and bring the mix
together until it forms a ball. Roll dough to 1/8-inch thickness between two parchment paper, cover in plastic wrap and refrigerate
for 20 minutes. Butter small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1hours before baking
for about 15 minutes until lightly golden.
Ganache
500 gr Bahibe Milk Chocolate
365 gr heavy cream
25 gr invert sugar
Bring the cream and invert sugar to a boil. Pour over melted milk chocolate and make an emulsion. Spread a thin layer on bottom
of each tart. Add crispy eclat d’or on top and press to stick. Cover with ganache 1.5 cm(½ inch)thick and level with a spatula.
Refrigerate for 2 hours to set.
Assembly
Whip the milk whipped ganache to medium peak.
Pipe milk chocolate whipped ganache on top the tart and decorate with toasted hazelnuts. #bachour #pavonitalia #valrhona
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