Two chocolate petits fours
Recipe
Chocolate biscuits
ingredients | preparation |
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In a bowl, sieve the flour with the cocoa powder. In another bowl, cream together the butter, salt and icing sugar to obtain a light gloss cream. Add the egg yolks, flour and cocoa powder. Roll out to 3mm thick and freeze then cut into 2.5cm circles. Bake at 180°C/356F with 0% humidity for level 3 ventilation for 6-7 minutes. Set aside. |
White chocolate and ginger cream
ingredients | preparation |
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Finley grate the fresh ginger. Place the cream and ginger into a pan and bring to the boil. Remove from the heat, cover in cling film and infuse 10 minutes. Strain 300g if the infused mix into a saucepan and bring to the boil. Place the chocolate into a food processor and pour on the cream and emulsify. Allow to cool to 40ᵒc add in the butter and emulsify. Place in to piping bags. |
Finish and assembly
To assemble the petits fours, pipe some white chocolate and ginger cream on to a chocolate biscuit and then place another chocolate biscuit on top. |