GUANAJA Crescent Tartlet

Mix the egg yolks and sugar (without beating).

Bring the cream and milk to a boil and pour over the egg yolk mixture.

Thicken the mixture at a temperature of 85°C (185°F), strain and use immediately.

Once the crème anglaise is heated through and has been strained, make an emulsion by slowly pouring it over the melted couverture.

Immediately mix using an immersion blender to make a perfect emulsion.

Leave to set in the refrigerator.

Combine the stabilizer with 10% of the sugar. Set aside. Heat the milk in a pan. Once it is at 25°C (75°F), add the non-fat dry milk.

Once it is at 30°C (85°F), add the sugars (sugar, powdered glucose and invert sugar).

Once it is at 40°C (105°F), incorporate: the cream and melted chocolate.

At 45°C(115°F), finish incorporating the ingredients by adding the stabilizer and the mixture.

Pasteurize at 85°C (185°F) for 2 minutes then quickly cool the mixture to 4°C (40°F).

Leave the mixture to mature for at least 12 hours. Mix using an immersion blender and churn at -6 to -10°C (15-20°F). Store in the freezer at -18°C (0°F).

Mix the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture.

Once the mixture is well incorporated, quickly add the remaining flour.

Store in the refrigerator or spread out immediately. Bake at 150°C (300°F).

Roughly break up the baked shortbread and mix it with the tempered couverture. Set aside.

Infuse the lime zest for approx. 15 minutes in the hot milk. Strain and add the glucose.

Pour one third over the couverture, mix until the texture is smooth and elastic, then add the rest of the milk and continue to mix.

Add the lime juice and mix using an immersion blender. Store in the refrigerator.