It could happen if the egg you used was too small. If after mixing the dough still does not seem to be coming together, you might have to add a little bit of cold water (one tablespoon at the time). If they stick together and turn into a smooth dough, it is ready. To know the pastry has been mixed enough, press together some of the crumbs in your hand. Don't worry if it seems crumbly, it will come together when you roll it. Photo 4: Mix until a rough dough starts to come together.Photo 3: Add the Egg (either pre-whisked or straight from the shell).In this case, we do not want too much flakiness so make sure the crumbs are very small. The larger the crumbs, the flakier the pastry will be. Photo 2: Mix until you get fine crumbs of butter.Pulse for a few seconds to mix, then add the very cold Butter cut into small cubes. Photo 1: Place the sifted Flour, Icing Sugar and Salt in the bowl of your food processor.I make mine in the food processor, but it can also be made by hands (see instructions to make by hands in my Pâte Sablée recipe). If you are making your own tartlet crusts, you will want to start by making the pastry. How to make Chocolate and Raspberry Tartlets Tartlet Pastry Dough You could also sprinkle some desiccated coconut, cocoa powder or chocolate curls for example! To finish the tartlets, I simply topped them with fresh Mint. You could add a few ingredients to the chocolate ganache filling for more depth of flavour - like Coffee (instant coffee granules heated with the cream), a little bit of Sea Salt or even some Orange Zest for a fruitier taste. You could also use a Chocolate Cremeux or Chocolate Pastry Cream for a creamier chocolate filling. Cream: Thickened / Heavy Cream (30% fat content), brought to a simmer on the stove.Most chocolate chips will not melt smoothly like a cooking chocolate bar or couverture chocolate. Note that couverture chocolate callets (what I am using here) is not the same as chocolate chips. If using chocolate in the form of a bar, you will need to finely chop it first. Make sure to use proper cooking chocolate or couverture chocolate - not eating chocolate that will not melt and set properly. Use good quality chocolate for the best flavour and texture.
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