HEART COOKIES TART
Difficulty level
Ingredients
| flour | g 410 |
| unsalted butter 82% fat | g 260 |
| RENO CONCERTO FONDENTE 72% | g 100 |
| caster sugar | g 200 |
| g 200 | |
| eggs | g 100 |
| salt | g 5 |
| VIGOR BAKING | g 8 |
| GOCCIOLONI CIOCCOLATO FONDENTE | g 430 |
Preparation
melt
the 100 g of dark chocolate at 4545°C, add the
cubed butter and mix until obtaining a
homogeneous mixture Put flour and butter in
planetary mixer to work with leaf you have to get one
sandy mixture Add sugar/salt/baking e
vanilla and continue to work Slowly insert the
eggs at room temperature (leave to incorporate
good) At the end, add the big droplets of dark chocolate and continue
to mix gently until a mixture is obtained
homogeneous Put in the fridge to recrystallize Process
the dough and roll out to 0.7 mm inside shapes a
steel heart Cook for 10 minutes at 165 C Leave to cool on a rack
Ingredients
| full-fat milk (3,5% fat) | g 350 |
| liquid cream | g 150 |
| GLUCOSIO | g 20 |
| LILLY NEUTRO | g 100 |
| SINFONIA CIOCCOLATO BIANCO | g 330 |
| low-fat yogurt | g 300 |
| liquid cream | g 750 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 25 |
Preparation
Warm up
lightly fresh milk and cream with the
glucose, add the Lilly Neutro then the chocolate
white and make a ganache Insert the yogurt
and lastly the cream at a temperature of about 55°C
You must obtain a liquid mixture to mature in
fridge for a whole night. The following day, assemble
lightly in the planetary mixer with a whisk
Ingredients
| FRUTTIDOR FRUTTI DI BOSCO | To Taste |
Preparation
arrange a light layer of fruttidor berries on the surface of the cookie
Deposit
the Cookies dough inside the mold a
heart and bake in the oven Unmould and fill the
surface with Fruttidor Frutti di Bosco Mount the
yogurt namelaka and coat the entire surface of the
sweet with single regular tufts (use a
smooth nozzle n°10 Put in the fridge a
stabilize Spread a thin layer of chocolate
fondant in tempera directly on a sheet of
acetate As soon as it starts to set, print a
heart using the same baking mold as the
base Leave to complete the crystallization
leaning a weight to prevent the heart from failing
arch To lay down the heart of chocolate
directly on the cake and decorate the side with roses
2D Red, Butterfly Pink or Peach blossom of Dobla
