Chocolate or strawberry travel biscuit

Ingredients

• VANILLA FINANCIER
• Icing sugar - 290g
• Almond Flour - 110g
• Flour - 2g
• Baking Powder - 4g
• Salt
• Egg whites - 300g
• Hazelnut Butter - 160g
• Invert sugar - 25g
• Vanilla Powder - 3g
• -
• CHOCOLATE GANACHE
• Cream - 220g
• Invert sugar - 60g
• Glucose - 60g
• Butter - 40g
• Dark Chocolate - 200g
• STRAWBERRY COMPOTE
• -
• Strawberry Puree - 450g
• Invert sugar - 60g
• Glucose - 40g
• Pectin NH - 9g
• Sugar - 50g

Equipment and ustensils

• Maé Innovation® Easy Tarte square mould

Recipe steps

• VANILLA FINANCIER: Cook the hazelnut butter and pour it over the invert sugar. Mix the rest of the ingredients. Add the tempered hazelnut butter and invert sugar to this mixture. Put in the mould. Baking time: 180°C for 15 minutes.

• CHOCOLATE GANACHE : Boil the cream with the glucose and invert sugar. sugar. Pour over the dark chocolate and mix at 40°C. Add the butter and mix without incorporating any air bubbles. Poach the ganache into the tarts and leave to cool. Bring to the boil and set aside to cool.

• STRAWBERRY COMPOTE: Boil the strawberry puree with the glucose and invert sugar. Mix the pectin and sugar beforehand. Pour into the preparation and bring to the boil. Leave to cool. Put the compote in the tarts and leave to cool.

FINITION : Garnissez les tartelettes de ganache ou de compotée. Saupoudrez de cacao en poudre ou de codineige suivant le parfum.

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