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7h·

Antonio Bachour
14 novembre 2018 ·

Bahibe Chocolate tart Recipe. Sable Dough

360 gr butter
195 gr confectioner’s sugar
Pinch of Salt
90 gr almond flour
142 gr whole eggs
795 gr flour
Preheat oven to 160ºC/325ºF.

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.

Hazelnut Eclat D’OR

182 gr Valrhona Bahibe milk chocolate
224 gr 60 % hazelnut praline
196 gr eclat d’or
Melt chocolate and praline paste together over a double boiler. Fold in eclat d’or. Roll out to 1.5 mm(1/4 inch)thickness between
two sheets of parchment paper and freeze until firm. Cut into rounds to fit into the baked tart shells. Reserve in freezer until
assembly.

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.

Bahibe Milk Chocolate Whipped Ganache

250 g heavy cream
25 g invert sugar
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25 g glucose
400 g bahibe milk chocolate
655 g heavy cream
Bring the cream to boil with the glucose and invert sugar, gradually pour over the milk chocolate, emulsify with a hand blender.
Mix with the cold cream. Let set in the refrigerator for 12 hours.

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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