Valentine's Day
Milk
Origins
Ganache
Biscuits

LOVE HEART BISCUIT

Complexity level  

CT LCPNG BIO

Composition

  • Shortbread Biscuit
  • Papua New Guinea Ganache
  • Chocolate Heart Decoration
1 Shortbread
Ingredients
  • Butter 140 g
  • Sugar 80 g
  • Biscuit Flour 200 g
Preparation
  • Cream the butter and sugar then add the flour and mix to combine.
  • Allow the dough to rest in the fridge for 20 minutes. 
  • Pin the dough to 6mm and cut into hearts. 
  • Bake at 180°c for 10-12 minutes until lightly golden.

 

2 Papua New Guinea Ganache
Ingredients
  • Cream 35% 125 g
  • Invert Syrup 40 g
  • 300 g
  • Butter 40 g
Preparation
  • Heat the cream and invert syrup to 80°c and pour over the Belcolade PNG Lait CT and make a ganache. 
  • When the ganache reaches 38°c add the butter and homogenize with a stick blender.
  • Allow to cool until a pipeable texture is achieved. Using a petal nozzle pipe the ganache over the cooled biscuits and finish with a chocolate heart decoration.