|1.100||gr||Damco croûte powder|
|480||gr||Butter, at room temperature|
Mix butter and Damco croûte powder, follow by adding water in order to create a smooth dough. As soon as dough is smooth, stop mixing and leave dough to chill. Once chilled, roll dough to 2,5 mm thickness and cut into 7 cm ø circles. For the sides of your tartlets, cut strips of dough which are 2 cm high. Refrigerate dough for 10 minutes before use. Start off by placing the strips against the sides of your tins, after which the circles can be inserted. Line dough with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 20 minutes and remove the beans and baking tin. Bake for about 5 minutes longer, until golden brown and crisp. Once cooled, coat the inside of the tartlet with Chocuise souplesse limoncello using a brush.
|1.800||gr||Damco Coco Royale|
Add water to Damco Coco Royale and mix. Fill the tartlets for 50% with the Damco Coco Royale mixture.
|400||gr||Whipping cream, unsweetened|
|1.000||gr||Chocuise souplesse limoncello|
|200||gr||Frucaps cold mirror glaze neutral|
For the ganache bring cream and glucose syrup to a boil, melt Chocuise souplesse limoncello and mix together. Once your ganache has cooled down to 40°C, mix in the soft butter and finally add the Frucaps cold mirror glaze neutral.
|Chocuise souplesse dark|
Putting it together:
Fill the tartlets with the ganache until the edge. Using liquid Chocuise souplesse dark, create drops after the ganache has slightly set.
Baking time: 25 min
Baking temp.: 180°C
Quantity: 75 pieces