- TM 31
Ingredients
Cacao Pastry
- 2 tablespoons ground cocoa beans
- 2 tablespoons cacao powder
- 60 grams raw sugar
- 250 grams white spelt flour
- 130 grams Butter, cubed and chilled
- 1 egg yolk
- 1-2 tablespoons cold water
- 1 egg white, reserved
White Chocolate Mint Ganache
- 300 grams white chocolate, in pieces, (use good stuff - NOT compound!)
- 150 grams thickened cream
- 1 tablespoon Peppermint Essence
- 6-10 drops Green Food Colouring (or spinach juice), (optional - we use Hullabaloo colours)
Dark Chocolate Mint Ganache
- 300 grams dark mint chocolate, in pieces, (again, use good stuff - Lindt, Green&Blacks, Cocolo, etc are all good options)
- 250 grams thickened cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill Crio Bru, cacao powder & sugar for 10 seconds @ Speed 9.
Add spelt flour and 'sift' for 10 seconds @ Speed 9.
Add chilled butter and mix 10 seconds @ Speed 6 - until crumbs form.
Add egg yolk and 1 Tablespoon cold water. Set lid to 'lock' position and bring together using the Interval
"Dough mode" setting for 10-20 seconds, adding up to another 1 Tablespoon of water as needed.Form pastry dough into a disc, wrap and chill in the fridge for 10-15 minutes.
Roll out pastry on Thermomat until approx 3mm thick disc. Place pastry into lined 22cm flan tin and press into base and edges. Trim excess pastry.
Rest pastry-lined flan tin in fridge for 20-30 minutes while oven preheats to 180C. Line pastry with baking paper and fill with ceramic pastry weights or rice and bake for 10 minutes. Remove baking paper and weights/rice and bake for a further 10 minutes. Brush any cracks in pastry with reserved egg white and set aside to cool.
Place white chocolate pieces into clean & dry bowl and grate for 5 seconds @ Speed 8.
Add thickened cream, peppermint essence and (optional) green food colouring. Cook 3 minutes @ 50 degrees @ Speed 3, scraping down sides as necessary. Cook for an additional 1-2 minutes @ 37 degrees @ Speed 3 if needed.
Pour white chocolate mint ganache into cooled pastry and chill for 1 hour until set.
Place dark mint chocolate pieces into clean & dry bowl and grate for 5 seconds @ Speed 8.
Add thickened cream and cook 3 minutes @ 50 degrees @ Speed 3, scraping down sides as necessary. Cook for an additional 1-2 minutes @ 37 degrees @ Speed 3 if needed.
Pour dark chocolate mint ganache over white chocolate ganache and chill for 3 hours until set.
Cacao Pastry with Crio Bru
White Chocolate Mint Ganache
Dark Chocolate Mint Ganache
Tip
(This recipe was based on a similar one that I saw in the January 2012 Australian Good Taste Recipe magazine)
You can substitute Crio Bru with raw cacao.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Ok - I have TRIED and TRIED and TRIED to alter the ingredient list to NOT include the option of using spinach juice for green colouring as I did NOT use it in this recipe... but cannot seem to make the alterations save. Apologies.
Thermomix consultant on the Eyre Peninsula, SA
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