Ingredients
For
24
servings
500 g Debic Croissant Butter
300 g blonde cassonade sugar
7 g salt
800 g flour
40 g cacao powder deep black
55 g almond powder
60 g hazelnut powder
55 g corn starch
180 g eggs
Preparation
Bring all ingredients on atelier temperature ( 18-22°C). Mix them all, except the eggs, into a dry powdery mass.
Finish the dough with the eggs.
Wrap in plastic foil and store for one night in the refrigerator.
Roll out to 2.5 mm thick and line 8 cm tartlet molds.
Bring the water, sugar, salt, dark chocolate and butter slowly to a boil.
Add the sifted flour and cacao powder and dry the mass over a hot fire.
Bring over in a stirring mixer and let the choux mass turn for 2 minutes to let escape the most heat.
Add the eggs systematically until the mass is smooth.
Spread between 2 plastic sheets ( +/- 1cm) and freeze.
Cut out circles of 6 cm diameter and set apart.
Mix all ingredients and let crystalize in the refrigerator.
Roll out on 2,5 mm and cut out circles of 7 cm diameter.
Place on the choux paste before baking.
Bring the milk with half the sugar to a boil. Mix the rest of the sugar with the starch and the egg yolks.
Combine and cook for 1 full minute. Pour over the milk chocolate and mix well.
Cover with plastic film and store in the refrigerator.
Turn the mass into a smooth texture and finish with the softened butter.
Pipe in the baked tartelette-choux.
Assembly
Cut out circles of 7 cm diameter, out of the choux paste.
Place in the tartelettes, stick on the craquelin and bake at 175°C during 30 minutes.
After cooling down fill the tartelettes along the bottom.
