Martín Berasategui's chocolate and acacia honey
A classic after dinner treat given a luxurious twist and turned into a dessert with the addition of chocolate and honey.
Ingredients
Chocolate shortbread batter- 300 g Softened butter
- 50 g Cocoa powder (Barry)
- 150 g Icing sugar
- 2 Finely ground sea salt
- 50 g Almond powder
- 500 g Flour
- 10 g Baking powder
- 15 g "Praliné feuilletine de Barry" per tart
- 330 g Cream
- 60 g Butter
- 80 g Lavander Honey
- 330 g Extra Bitter Guayaquil (black label) (Barry)
- 80 g Lactée Superieur (covered with milk) (Barry)
Details
- Cuisine: Spanish
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Instructions for the chocolate shortbread batter: Mix all ingredients until you have a evenly mixed batter Stretch into sheets of 1mm thickness and cut into 2x10cm rectangles. Cover and bake at 160ºC for 13 minutes.
- Instructions for the Praliné feuilletine: Soften the praliné feuilletine in the microwave for 20 seconds.
- Instructions for the honey and chocolate cream filling: Boil the cream together with the butter and the honey. When it reaches 80C pour the mixture over the cocoa and stir until you have an even mixture.
- Instructions for the finishing details of the tart: Cover the chocolate shortbread pices with the praline feuilletine and, with the help of a piping bag, place the cream filling on top and finish by placing the thin chocolate bar on top.
- Instructions for the Coffee Ice Cream: Mix all ingredients and bring to the boil. Chill and blend in an ice-cream mixer.
- Instructions for the Whisky Ice: Mix all ingredients together and freeze. Once the mixture is frozen, grate the ice and serve
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