Inaya™ Tartlet

Created by

Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

level 1

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Recipe components

Inaya™ ganache

Preparation Mix	Ingredients 125g butter 185g confectioner's sugar
Preparation Add	Ingredients 1g salt 1g liquid vanilla 25g almond powder 210g flour 1g yeast
Preparation Followed by	Ingredients 50g whole egg(s)
Roll out the pastry to 80 mm in diameter. Line the mould with a strip of Fiberpain. Bake at 165°C.
Roll out the pastry to 3 in / 80 mm in diameter. Line the mould with a strip of Fiberpain. Bake at 329°F/165°C.
Roll out the pastry to 3 in / 80 mm in diameter. Line the mold with a strip of Fiberpain. Bake at 329°F/165°C.

Inaya™ ganache

Preparation Bring to a boil	Ingredients 500g cream 80g butter 25g invert sugar
Preparation At 80°C, pour over	Ingredients 400g Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX
Mix the cream with the Inaya™ 65% dark chocolate couverture, emulsify the ganache in a Robot-Coupe.

Decoration

Preparation Spread the crystallized Inaya™ 65% dark chocolate couverture onto an acetate sheet and cut out 3.5 in / 90 mm diameter disks.	Ingredients Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX
Cut out piping nozzles of different size.