Ganache shortbread, chocolate cream and speculoos crisp aix&terra
Heat 100 g of liquid cream, without boiling it.
Arrange the Chocolate cream and speculoos crunchy aix&terra in a bowl. Pour the hot liquid cream over the chocolate and speculoos aix&terra crunch cream. Leave to melt.
Take a whisk, mix and pour in the remaining cold liquid cream in 3 steps. Filter the preparation. Set aside in a cool place for 12 hours.
Cut out 8 discs of shortcrust pastry. Preheat the oven to 180° and bake for 15 minutes.
Whip the ganache into a cream. Using a piping bag, place your ganache on the shortbread.
The little extra Aix&Terra
- Valrhona Chocolate