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■Tart base crust (15cm)
Unsalted butter: 50g
Granulated sugar: 30g
Whole egg: 30g
A - flour: 90g
A - Cocoa powder: 12g
[Recipe]
1. Soten the butter by kneading it
2. Add granulated sugar
3. Beat the eggs and add it to 2.
4. Sift A and add it to 3.
5. Let the dough cool in the fridge overnight.
6. Coat the pan with unsalted butter and spread the dough.
7. Once the dough is in the pan, prick with a fork and let it settle again.
8. Preheat the oven to 180℃. Bake 15 minutes with tile stones, then 10 minutes without. Egg wash and bake for another 3 minutes under 160℃.
■Chocolate Diplomat Cream
Egg Yolk: 3 (40-60g)
Granulated sugar: 50g
All-purpose French-Style Flour (Lys D’or): 10g
Corn starch: 10g
Milk: 190g
Black chocolate: 50g
Unsalted butter: 10g
Whipping cream: 40g
B - Whipping cream: 100g
B - Granulated sugar: 5g
[Recipe]
1. Have the chocolate chopped up.
2. Add the yolk in a bowl, slowly mix in the sugar and blanch.
3. Sift the flour and cornstarch in 2.
4. Boil milk and add to 3, little at a time.
5. Bring 4 back into the pan and heat over medium heat.
6. Mix well while boiling to prevent any burning.
7. Take it off the heat and add butter and chocolate.
8. Once it’s completely melted, add the whipping cream while watching the consistency.
9. Let the custard cool in the fridge
10. Take it out of the fridge and soften it a little.
11. Whip B and mix with the custard.
