A Recipe for Tartelet au chocolat and rosemary
An inspiring recipe for Tartelet au chocolat and rosemary | Debic. A Recipe compiled for and by professional chefs and bakers.
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Cooking tools:
- Tart pan
- Oven
- Kitchen scale
- Mixing bowl
- Whisk
- Rolling pin
- Saucepan
- Fine-mesh sieve
- Spatula
- Measuring cup
- Measuring spoon
- Plastic wrap
- Cooling rack
- Chef's knife
- Cutting board
Ingredients
- Cocoa sablé
- 72g Debic Croissant butter
- 54g icing sugar
- 1.2 g fine sea salt
- 18 g almond powder
- 40 g eggs
- 126 g pastry flour
- 15 g Cocoa powder
- Chocolate fondant
- 250 g chocolate 66%
- 250 g Debic Stand & Overrun cream
- 100 g whole milk
- 1 1/2 egg
- Rosemary chocolate
- 100 g chocolate
- 6 g fresh rosemary
- Decoration
- 250 g Debic Stand & Overrun
- 30 g pitted dates
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