Temper chocolate and pour in a mould of 24 half-spheres (with
a round dish Ø 27.5 mm) in two fine coats. Scrape outside the
mould and leave to crystallize
2. CRISPY BASE
Ingredients
165 g of Barry hazelnut praline 50%
30 g of cocoa butter
0.5 g of salt flower
50 g of feuilletine
Step
Melt cocoa butter, add praline, then mix with the rest of
ingredients. Giving a total of 1.5 g by mould.
3. PINE CARAMEL
Ingredients
85 g of water
220 g of caster sugar
150 g of glucose
165 g of Candia Professional UHT cream 18%
6 g of pine buds
2 g of salt flower
90 g of Candia Professional incorporation butter
20 g of Rémy Martin® cognac 50% vol.
Step
Prepare an infusion with cream and pine buds, heat to 80°C and
cover for 15 minutes. Strain, add salt and butter and set aside
to prepare the caramel. Make a caramel with water, sugar and
glucose and cook to 185°C. Add the infused cream and cook to
110°C, then strain and mix using a hand blender. Leave to cool
FLAKES below 50°C, add Rémy Martin® cognac, then leave
to cool until 26-27°C before to place in the moulds
4. SPICES SHORTBREAD
Ingredients
250 g of flour
100 g of icing sugar
35 g of hazelnut powder
1 g of salt flower
2 g of speculoos spices
140 g of Candia Professional incorporation butter
50 g of whole eggs
Step
Mix the ingredients except the eggs, to obtain sandy texture,
then add the eggs to bind the powders. Leave to rest in the
fridge for a few hours. Roll the dough to a thickness of 3 mm
and cut from it circles 2 cm in diameter. Burn the dough with an
iron to form snowflakes. Bake between two perforated silicone
mats for 12 minutes to 160°C
5. ASSEMBLY
Ingredients
No ingredients.
Step
Pour the crispy base in the mould of half-spheres and leave
to crystallize. Cover with caramel and leave to crystallize for
at least 12 hours to 16°C. Close the mould with the tempered
chocolate, using a plastic sheet to achieve a brilliant effect.
Leave to crystallize, unmould and glue the shortbread onto the
flat side.
