TARTLET PIURA BLANCO MILK 48% AND ACORNS
ACORN SABLÉ PASTA
300gr Butter82% M.G.
150gr Maltitol
48gr Cream 35%
360gr Wheat Flour Type 55
75gr Acorn Flour
1gr Salt
In the mixer mix all the ingredients together.
Rest the dough in the refrigerator for 4 hours.
Roll out between two sheets of baking paper, cut and shape into the form.
Put back in the cold.
Preheat the oven to 160ºC and bake the tartlets.
ACORN PASTRY CREAM
600gr Semi-skimmed Milk
200gr Coconut Sugar
60gr Cornstarch
200gr Whole Egg
100gr Acorn Flour
Mix the starch with the eggs and add to this mixture a little cold milk.
Boil the remaining milk with the sugar and the acorn flour.
Add the previous mixture and bake for 3 minutes.
CREAM MILK CHOCOLATE AND ACORNS
420gr Cream 35%
160gr Acorn Flour
8gr Gelatin Sheets “Silver”
572gr Piura Blanco Milk 48%
500gr Greek Yogurt
Soak the gelatin sheets in cold water and drain.
Boil the cream with the acorn flour.
Add the gelatine and let dissolve.
Add the chocolate and let it melt.
Mix until it forms a glossy cream.
Fold in the Greek yogurt and chill for at least 12 hours.
GREEK YOGURT CREAM
250gr Greek Yogurt
50gr Caster Sugar
100gr Cream 35%
Mix all ingredients together and whip until smooth.
ACORN CRUMBLE
100gr Egg White
100gr Acorn Flour
100gr Wheat Flour Type 55
100gr Butter 82% M.G.
Melt the butter and mix all the ingredients.
Put it in the cold to let the dough stabilize.
Roll out on silicone baking mat and bake in the oven at 150ºC for 15 minutes.
ACORN TARTLET, MILK CHOCOLATE AND YOGURT
100gr Piura Blanco Dark 74%
Melt and temper the chocolate and make small strips for decoration.
Place the pastry cream on the bottom of the tartlet.
Put it in the cold to stabilize.
Place the chocolate cream and acorns with a piping bag and a nozzle.
Decorate with the yogurt cream.
Decorate with the crunchy acorns and the chocolate.
