Chocolate shortbread with spicy ganache Recipe by chef Gerard Blauw

INGREDIENTS (SHORTCRUST PASTRY)

Part 1

  • 500 g pastry flour
  • 65 g almond powder
  • 5 g salt
  • 50 g Cocoa Powder
  • 185 g icing sugar

Part 2

  • 300 gchilled knobs of butter

Part 3

  • 110 g whole egg

METHOD

  1. Put all the ingredients from part 1 into the mixing bowl.
  2. Mix until you obtain a fine crumb.
  3. Add the knobs of butter.
  4. Mix until you obtain a fine crumb.
  5. Add the egg.
  6. Do not mix for too long; stop as soon as all ingredients have been incorporated and form dough.
  7. Leave to cool in the refrigerator.
  8. Roll out the dough to 2 mm thick and use a pumpkin-shaped cutter to cut out the biscuits. The first half is for the bottom and the second half is for the face.
  9. Bake at 155°C for about 25 minutes in a convection oven or at 170°C in a deck oven.
  10. Leave to cool.

INGREDIENTS (SPICY GANACHE)

Part 1

  • 300 g cream
    9 g speculoos spice mix or pumpkin spice mix
    65 g invert sugar

Part 2

  • 340 g Temptation 64 Belgian dark couverture chocolate

Part 3

  • 85 g butter

METHOD

  1. Bring all the ingredients in part 1 to the boil.
  2. Pour onto the Temptation 64 Belgian dark couverture chocolate in stages.
  3. Emulsify with a hand blender.
  4. Allow to cool to 35°C/40°C.
  5. Add the butter and emulsify.
  6. Leave overnight to crystallise at 16°C/18°C.
  7. Pipe the ganache onto one biscuit and press another biscuit on top.
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