Inaya™ Tartlet
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/6e5df104aa7b387b6d7dd85b5e0f00fa.jpg?itok=Efv5xuwv)
Inaya™ ganache
ingredients | preparation |
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Mix |
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Add |
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Followed by |
Roll out the pastry to 80 mm in diameter. |
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Roll out the pastry to 3 in / 80 mm in diameter. |
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Roll out the pastry to 3 in / 80 mm in diameter. |
Inaya™ ganache
ingredients | preparation |
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Bring to a boil |
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At 176°F/80°C, pour over |
Mix the cream with the Inaya™ 65% dark chocolate couverture, emulsify the ganache in a Robot-Coupe. |
Decoration
ingredients | preparation |
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Spread the crystallized Inaya™ 65% dark chocolate couverture onto an acetate sheet and cut out 3.5 in / 90 mm diameter disks. |
Cut out piping nozzles of different size. |