Chocolate pies Praliné Fondant Noir
Chocolate Tartlets Praline Black Fondant (Gold Coast)
Ingredients:
Dough :
160 g flour
50 g of butter
30 g caster sugar
1 egg
Ingredients:
Dough :
160 g flour
50 g of butter
30 g caster sugar
1 egg
Cream:
100 g of chocolate Black Fondant Praline
1 dl of cream
1 egg white
Preparation:
Mix the sifted flour with the butter cut into small cubes. Add the sugar and the egg and knead the dough into a ball. Let it sit for at least half an hour in the refrigerator.
Roll out the dough and garnish with buttered pie dies. Cook the pie stock (fill with dry beans or terracotta balls) for 20 minutes in a preheated oven at 180 ° C.
Heat the cream without letting it boil. Melt the chocolate cut into pieces in the hot cream. Beat the egg white with firm snow and mix gently with the spatula in the bowl. chocolate cooled.
Fill the tartlets with cream.
Succumb!
