Ingredients for the tart shells:
All Purpose Flour - 150 grams
Butter - 60 grams (cut into small cubes)
Powdered Sugar - 50 grams
Eggs - 25 grams (just add the yolk and a small portion of the white)
Salt - 2 grams
Process:
Cut the butter into the flour.
Knead in the powdered sugar, eggs and salt.
Once combined, compress the dough and wrap it in cling wrap.
Place in the chiller roughly 1 - 2 hours.
After chilling, roll the dough between two Silpat mats until 2-3mm thick.
Here's a simple trick I used with the flexipans. Simply invert the moulds and place the cut dough on top of each indent, making sure it is perfectly centered. I used a Mini Charlotte mould for this one.



For the coffee creme brulee, I used our instant creme brulee powder from Martin Braun. Makes it a LOT easier. Hehe
Ingredients for coffee creme brulee:
Ingredients for coffee creme brulee:
Cream - 200 grams
Milk - 200 grams
Instant coffee - 5 grams

Procedure:
Heat the milk, cream and the instant coffee on a saucepan over low heat until it starts to bubble.
Add the creme brulee powder.
Pour into Flexipan Mini Quenelles and Mini Charlotte moulds.


Allow it to cool for 15 - 20 minutes, then place the Flexipan moulds in the freezer for at least 2 - 3 hours. Unmould the frozen creme brulee and place on tart shells.
3 comments:
wow!
You are genius! Thx for the Idea!
Do they hold once defrosted? Will they hold once torched?
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