Materials:
- 1 kilo of Choco Cake Free mix
- 500 g. Pastry flour
- 500 g soft margarine or butter 82% softened not melted
- 200 g. Eggs
- 150 g seed oil
Execution :
Mix all the ingredients together, with the paddle attachment of your mixer on low speed, until you have a homogeneous dough.
Let the dough rest in the refrigerator for 2 hours.
Roll out in a tart pan to the desired size.
Bake in a fan oven at 180°C with the timer closed for 20-25 minutes.
Milky Free Chocolate Diplomat
- 1 kilo of Milky Free mix
- 2,5 kg of cold water
- 2 litres of 35% cream (whipped cream)
- 2 kg Ganage Chocolate Free
Execution :
Mix the water and Milky Free in a mixer on high speed for 5 minutes, until the cream is smooth and thick.
Incorporate the whipped whipped cream into the cream or add the heavy cream slowly until it becomes fluffy.
Finally, incorporate the Ganage Chocolate Free to get a uniform chocolate cream.
Ganage Chocolate Free
- 1000 g Chocolate Free Sauce Mix
- 1000 g. Cream
- 1000 g. Water
- 100 g. Butter 82%
- 1200 g. Sugar free dark chocolate
Execution :
In a saucepan, add the cream and water and once it is hot, add the mixture, stirring well until it comes to a boil.
Remove from the heat and add the butter and chocolate.
Homogenize and set aside to cool.
MONDAY
Add our Milky Free Chocolate Diplomat whipped cream to the tart and decorate with maltitol chocolate.
