Gianduja & Sesame Craqueline Tablet

Chocolate Academy

Category

Dessert

Gianduja & Sesame Craqueline Tablet

Ingredients

    Chocolate Shells

    • Callebaut Milk Chocolate 40.70%, POWER 41

    Sesame Craqueline

    • 100 g Milk
    • 250 g Butter
    • 100 g Glucose
    • 300 g Sugar
    • 5 g Pectine NH
    • 275 g Sesame White
    • 25 g Sesame Black

    Filling Gianduja & Sesame Qraqueline

    • 400 g Callebaut Gianduja Milk chocolate
    • 80 g Sesame Tuile

    You Will Need

    • RAY-DIGITAL Digital Thermometer
    • Pavoni Disposable Pastry Bag 

    Directions

      Sesame Craqueline

      1. In a sauce pan add milk, butter, glucose,.

      2. Mix the sugar with the pectine and add into the pan.

      3. Cook at 104°C, then add the sesame seeds.

      4. Spread onto the silpat and bake in an oven at 180°C for 8-10 mins.

      5. After you remove from the oven, directly cut it with a divider.

      Filling Giaduja & Sesame Qraqueline

      1. Crush the sesame tuile in small pieces using a food processor.

      2. Melt the Callebaut Gianduja Milk chocolate at 40°C. Temper at 23°C.

      3. Add the crushed craqueline into the chocolate an fill the tablet shells.