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Recipe Step by Step
Step01
P125 CŒUR DE GUANAJA SHORTBREAD CRUST
230g European-style butter
130g P125 Coeur de Guanaja
170g Confectioners’ sugar
55g Almond flour
4g Fine salt
95g Eggs
440g All-purpose flour
Using the paddle attachment in a food processor, cream the cold cubed butter until it has a soft and fluffy texture.
Add the melted chocolate at 95°F (35°C).
Add the confectioners’ sugar, almond flour, and salt.
Add the eggs.
Mix them in.
Add the flour, then hand-mix until a homogeneous dough forms.
Set aside in the refrigerator or spread out immediately
Add the melted chocolate at 95°F (35°C).
Add the confectioners’ sugar, almond flour, and salt.
Add the eggs.
Mix them in.
Add the flour, then hand-mix until a homogeneous dough forms.
Set aside in the refrigerator or spread out immediately
Step02
CONFECTION 80% FLAN MIX
750g Whole milk
750g Whipping cream
61g Cornstarch
160g Sugar
280g Confection 80%
Warm the milk with the cream.
Pour it onto a mixture of the starch and sugar and combine, then put everything back into the pan.
Bring it to a boil, then stir in the chocolate (don’t use a blender). Pour it into a blind-baked pastry case.
Pour it onto a mixture of the starch and sugar and combine, then put everything back into the pan.
Bring it to a boil, then stir in the chocolate (don’t use a blender). Pour it into a blind-baked pastry case.
Assembly and finishing
Make the shortbread crust dough and roll it out to a thickness of 3mm. Use it to line greased 14cm rings.
Blind bake at 330°F (165°C) for approx. 20 minutes. Remove the weights and cook for 10 more minutes.
Make the flan mix and pour 500g into each ring. Store in the refrigerator for at least 3 hours. Bake at 355°F (180°C) for approx. 30 minutes.