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Dezaan Cookies Cream Hero Wide
Part 1: Carbon Black Sable Dough
  • 65g Cold Butter
  • 30g Confectioners’ Sugar
  • 15g Almond Flour
  • 125g AP (or Plain) Flour
  • 25g Carbon black Cocoa Powder
  • Pinch Salt
  • 50g Eggs

Preheat oven to 350°F.

  1. Place all the ingredients except the eggs in a stand mixer fitted with a paddle attachment until the mix resembles sand.
  2. Add the eggs and mix together until combined.
  3. Place the dough in between 2 parchment papers and roll it to 3.5 or 3mm thickness and freeze.
  4. Cut the dough to fit in the tart rings and bake for 12 to 14 minutes.
  5. Brush with melted cocoa butter to preserve for longer.
Dezaan Cookies And Cream Ganache
Part 2: Carbon Black Ganache
  • 150g Milk Chocolate
  • 210g Heavy (or Double) Cream
  • 30g Carbon Black Cocoa Powder
  • 20g Inverted Sugar
  • Pinch of Salt
  • 25g Unsalted Butter
  1. Melt the chocolate in the microwave.
  2. In a small pot bring the heavy cream and inverted sugar to a simmer, add cocoa powder and mix until combined, turn off the heat.
  3. Pour the hot mix over the chocolate and butter in 3 parts, mixing always with the help of a rubber spatula, fast and pressing down.
  4. Once it is well incorporated, pour it into a deep container, add salt and emulsify with a hand blender.
  5. Transfer to a bowl and cover with plastic wrap to contact. Let set for at least 5 hours.
Part 3: White Chocolate Whipped Ganache
  • 100g White Chocolate
  • 25g Inverted Sugar
  • 80g Heavy (or Double) Cream
  • 2.5g Silver Gelatin Sheets
  • 220g Heavy (or Double) Cream
  • 10g Vanilla Extract
  1. Soak the gelatin in ice water until softened,
  2. In a small pot, bring heavy cream, vanilla extract and inverted sugar to simmer, stir gelatin to dissolve and pour over the chocolate. Make an emulsion with the help of a hand blender and add the second heavy cream.
  3. Let set in cooler for 6 hours and whip before use.
Part 4: Assembly
  1. Fill the chocolate tart with the chocolate ganache and let set in the cooler for 1 hour.
  2. Whip the white chocolate whipped ganache and pipe small kisses on top of the ganache.
  3. Finish with gold leaf and small discs of the baked sablé.


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